Poêlé

This is another term for the cooking technique of pot-roasting or soffrito, by which a relatively tender piece of meat, poultry or game is cooked slowly in a covered heavy pot with very little liquid. The bottom of the pot is first covered with chopped vegetables like onions, carrot, garlic and celery and the seasoned meat placed on top of it. A few spoonfuls of wine or stock are poured over, a lump of butter or some olive oil added, and the covered pot put into a low oven and cooked for a long period, during which the meat is basted at regular intervals.