Poulet en Casserole is a French recipe that basically is a chicken in a pot with vegetables and a cream sauce. I’m going to cut up chicken parts (breasts and/or thighs) into 1”-2” pieces instead of using a whole chicken and cooking until it falls off the bone. Serves 6-8 Total Time: 45 minutes
2-2 1/2 lbs skinless, boneless chicken, cut into 1”-2” pieces
8 tablespoons butter, melted and divided
24 small white onions, peeled
24 small white mushrooms, wiped clean and trim ends
5 stalks of celery, sliced 1/8”
4 tablespoons flour
3/4 cup chicken stock
1/3 cup milk
1/3 cup heavy cream
1/4 cup dry white wine
1 teaspoon celery salt
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
Place chickens in a shallow pan and bake at 400F for 10 minutes, baste with 3 tablespoons of melted butter and bake for an additional 15 minutes. Transfer to an oven-proff casserole dish. Set-aside.
Reduce oven temperature to 350F. In a saucepan add the onions and cover with water. Bring to boil, then drain and add them a skillet with 1 tablespoon of butter and the mushrooms and celery: sauté until celery is softened then add to the casserole dish.
In a saucepan add the remaining 4 tablespoons of butter add the flour and cook for 5 minutes stirring constantly. While stirring add in the stock and milk, until sauce thickens. Remove from heat and did in the cream and wine; season with salt and tarragon. Pour sauce over chicken and vegetables. Bake, uncovered for 15-20 minutes. Serve hot. Yum Yum!