Chicken cooked in this way is first browned either in the oven or on top of the stove before it is placed into an oval casserole, covered, and baked. Some recipes suggest cooking the chicken with butter alone (poêlage), whereas others suggest adding a small amount of liquid, such as water or wine.
|pearl onions, peeled|
|potatoes, turned to the size of large olives|
|concentrated chicken or veal stock||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.