Poulet Cocotte aux Bananes

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 spec