 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
The French have taught us how good chicken tastes when cooked in a heavy casserole with young spring vegetables. In France, this dish is known as Poulet en Cocotte Bonne Femme because it is the way many good cooks like to prepare chicken. Cooking for Pleasure By Margaret Fulton (one of my favourite cookbooks, lol ) Ingredients:
3 lbs chicken |
3 tablespoons butter |
2 slices fatty bacon, rinded and diced |
12 button mushrooms, quartered |
12 baby white onions, peeled |
3 tablespoons all-purpose flour |
2 cups chicken stock |
1 pinch salt |
1 pinch fresh ground pepper |
1 bouquet garni |
2 -3 potatoes, peeled and cut into 1 inch pieces |
Directions:
1. Preheat oven to 350 degrees F.
2. Remove giblets from the chicken.
3. Wipe the chicken inside and out with paper towles.
4. Truss with string into a neat shape.
5. Melt the butter in an oven/stove safe pot and brown the chicken all over on gentle heat,turning frequently.
6. Remove from the pan and keep warm.
7. Add the bacon, mushrooms and whole onions to the pan and saute` until golden.
8. Remove to a plate.
9. Sprinkle the flour into the pot and cook until straw coloured.
10. Add the stock.
11. Season with salt and pepper and bring to a boil,stirring often.
12. Add the Bouquet Garni.
13. Replace the chicken and vegetables to the pot.
14. Cover and bake in 350 degree oven for 1 hour or until tender.
15. Add the potatoes 15-20 minutes before the end of the cooking time.
16. Remove Bouquet Garni and serve.
|
|