Poultry Meals: Poulet En Cocotte

One of the best French methods of preparing poultry is to cook it in a tightly closed casserole on top of the stove or in the oven, as the flavour is enhanced by the slow steaming process. This is an excellent one-dish meal.

1 roasting chicken, about three and a half pounds.

Salt, and pepper to taste.

4 sprigs fresh tarragon or half a teaspoon dried tarragon.

About 3 tablespoons of butter or margarine.

About 2 tablespoons olive oil.

18 small white onions, peeled.

Half cup tomato sauce.

1 bouquet garni (parsley, thyme, bay leaf tied together in a small muslin or cheesecloth bag).

16 small new potatoes, peeled.

1 pound medium fresh mushrooms, cleaned.

1 package (9 ounces) frozen artichoke hearts, defrosted.

Wash the chicken and pat dry. Season inside and out with salt and pepper. Put the tarragon in the cavity. Truss the chicken. Heat the butter and oil in a heavy casserole. Add the chicken and brown on all sides, turning carefully with two spoons so the skin is not broken.

Remove to a platter or pan. Add the onions to the drippings and more butter, if needed, and saute them for about 5 minutes until translucent. Stir in the tomato sauce. Return the chicken to the casserole and add the bouquet garni. Season with salt and pepper. Cook on the top of the stove, tightly covered, for about an hour, or put in a preheated slow oven and cook for about one and a half hours, or until the chicken is just tender.

Add the vegetables after the dish has been cooking for 30 minutes. Take off the heat or out of the oven. Take out and cut up the chicken. Serve surrounded with vegetables.