Chicken en Casserole

Ingredients

• the chicken
• about a pint of hot, white broth
• two or three tablespoonfuls of butter
• six or eight peeled mushroom caps
• a dozen slices or balls of carrot
• two dozen potato balls
• six peeled onions the size of the potato balls
• four tablespoonfuls of sherry wine
• salt to season

Method

1. 1

   Cut chicken into pieces and sauté in butter.

2. 2

   Transfer to casserole, add broth, cover, and cook for about 1 hour 15 minutes.

3. 3

   Sauté vegetables in remaining butter, add to casserole with more broth and sherry.

4. 4

   Seal and cook for another 30 minutes until tender.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 344. The excerpt below is the record exactly as published.

CHICKEN EN CASSEROLE. Separate the chicken into pieces at the joints and wipe each with a wet cloth ; saute in butter melted in a frying pan, first on one side and then on the other, then transfer the pieces to the casserole; add about a pint of hot, white broth (made from veal or chicken) or boiling water, put on the cover and let cook in a moderately heated oven about one hour and a quarter. Melt two or three tablespoonfuls of butter in the frying pan and in it saute six or eight peeled mushroom caps, a dozen slices or balls (cut with French cutter) of carrot, two dozen potato balls, and six peeled onions the size of the potato balls. As soon as these are browned remove them to the casserole, add more broth, if needed, four tablespoonfuls of sherry wine, and salt to season

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