Poulet Cocotte aux Bananes. Put the chicken in an earthenware casserole with 2 to 3 ozs. of butter, according to the size of the bird. Season with salt and pepper. When well browned, add a few shallots and a little gammon, cut in dice. Cover closely and simmer, adding occasionally a teaspoon of water so that the butter will not get too brown. Choose some unripe bananas—in the West Indies a special kind of small banana is generally used for cooking—peel them, cut them in half, lengthwise and then crosswise, and blanch them till tender in boiling water. Drain thoroughly and add to the chicken about 15 minutes before serving. Garnish the dish with chopped parsley.