Preparation:
In boiling water, cook salt pork and onions for 5 minutes. Drain. In heavy skillet, cook salt pork and onions in heated butter until slightly browned. Remove salt pork and onions from skillet and set aside. Add chicken to fat in skillet and cook until well browned on all sides.
Remove chicken to heated ovenproof casserole. Add salt pork, onions, potatoes, artichokes, salt, pepper, and chicken broth. Cover and bake at 350F for 1 1/2 hours, or until chicken is tender. Sprinkle chicken with consommé. Serve in casserole. Carve chicken at the table.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
