Classic Cookbooks: Steamed Chicken In Casserole Recipe

1. 1

   Wash off the chicken pieces and dry with a clean cloth.

2. 2

   Into a heavy pot or saucepan put the butter and heat to the foaming stage. Add the onions. When the onions are quite heated through, add in the chicken. Raise the flame and brown the chicken and onions well, without burning.

3. 3

   When the chicken is well browned, turn the burner as low as possible, add the thyme, bay leaf, and carrots, cover with a closely fitting lid, and simmer for 1 1/2 hours. Stir by shaking the pot around. (The pot can be set into a preheated 250u00b0F oven. Be sure it's quite hot when set into the oven. Cook for 45 minutes.)

4. 4

   If you have fresh tarragon add 1/2 tablespoon about 15 minutes before the end of cooking, then salt and pepper to taste, and swish the pot around to blend in the herb. Adding the tarragon at the last gives a better flavor than if it is cooked in from the beginning. Don't use dried tarragon; it is too strong.

5. 5

   The chicken wings can be removed if you like; they are added really to give thickness to the sauce, which comes from the two last wing joints.

* Per serving · 4 servings · Values may vary.

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