ad info

CNNin
 MAIN PAGE
 WORLD
 ASIANOW
 U.S.
 LOCAL
 POLITICS
 WEATHER
 BUSINESS
 SPORTS
 TECHNOLOGY
 NATURE
 ENTERTAINMENT
 BOOKS
 TRAVEL
 FOOD
   recipes
   news
   restaurants
   resources
 HEALTH
 STYLE
 IN-DEPTH

 custom news
 Headline News brief
 daily almanac
 CNN networks
 CNN programs
 on-air transcripts
 news quiz

  CNN WEB SITES:
CNN Websites
 TIME INC. SITES:
 MORE SERVICES:
 video on demand
 video archive
 audio on demand
 news email services
 free email accounts
 desktop headlines
 pointcast
 pagenet

 DISCUSSION:
 message boards
 chat
 feedback

 SITE GUIDES:
 help
 contents
 search

 FASTER ACCESS:
 europe
 japan

 WEB SERVICES:
Banner

Casserole-Roasted Chicken

Paris Home Cooking
From Parisian Home Cooking (William Morrow)
by Michael Roberts

Casserole roasting is a Parisian staple, from the days when most oven temperatures were unregulated by thermostats and the tight-lidded vessel moderated the uneven heat. Even people who could not afford an oven could roast a bird in a pot.

Ingredients:

  • One 4 1/2- to 5-pound roasting chicken
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable oil, preferably canola
  • 5 large shallots, thinly sliced
  • 1/2 cup dry white wine, such as Chardonnay
  • 1/2 cup homemade chicken broth or low-sodium chicken broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
Method:

Preheat the over to 475 degrees Fahrenheit.

Rinse the chicken and pat dry. Season the chicken inside and out with salt and pepper. Turn the wings under the bird and tie the legs together.

Melt 1 tablespoon of the butter in the oil in a Dutch oven over medium-high heat. Lay the bird on its side, cover, and transfer the casserole to the oven. Reduce the oven temperature to 375 degrees Fahrenheit and roast for 30 minutes. Turn the bird over on its back, cover and roast another 20 to 30 minutes, or until the juices run clear when a thigh is pierced. Transfer the chicken to a platter, cover and keep warm.

Skim the fat from the juices in the casserole. Place the casserole over medium heat and cook the shallots, stirring, until soft but not browned, about 2 minutes. Add the wine, broth, bay leaves and thyme. Boil the liquid until reduced by half, then remove from the heat and pour in any collected chicken juices. Stir in the remaining 2 tablespoons butter. Pour the sauce into a sauceboat and serve on the side.


RELATED:
City Guides: Paris restaurants
French recipe swap
French recipes on the Web
Cheap eats in Paris

LATEST FOOD STORIES:
Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
 LATEST HEADLINES:
SEARCH CNN.com
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.