Chicken en Casserole

Ingredients

• Truss the chicken, which must be young and plump
• 2 tablespoons of butter
• a sliced onion
• a carrot
• a bay leaf
• a sprig of thyme
• a pt. of well-seasoned stock
• a dozen potato
• a dozen French mushrooms
• 2 tablespoons of sherry
• minced parsley

Method

1. 1

   In a frying-pan, melt butter and brown onion and carrot.

2. 2

   Add to chicken in casserole with stock, cover, and cook for 30 minutes.

3. 3

   Add sautéed potato and mushrooms, season, and leave uncovered to brown.

4. 4

   Pour sherry over chicken 10 minutes before removing from oven, and sprinkle with parsley before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 181. The excerpt below is the record exactly as published.

CHICKEN EN CASSEROLE.— Truss the chicken, which must be young and plump, as for roasting. Into a frying-pan on top of the range put 2 tablespoons of butter, a sliced onion and a carrot, a ba^^ leaf and a sprig of thyme. Wihen the vegetables are slightly browned put with the chicken into the casserole, add a pt. of well-seasoned stock, cover the casserole and cook in the oven for }i of an hr. After it has been in the oven for this length of time drop in a dozen potato (balls or strips that have been cut from raw potatoes, and saute in hot butter and a dozen French mush- rooms. Season the gravy to taste and leave the casserole uncov- ered that the chicken may brown. Ten minutes before taking from the oven, pour over the chicken 2 tablespoons of sherry. When you take the chicken from the oven sprinkle it with minced pars- ley

Cook this with the app: pantry check, scaling, and the assistant.