Casserole Roast Chicken

Name: Casserole Roast Chicken (Poulet en Cocotte)
Cuisine: France
Ingredients: ¼ pound [115 g] pancetta, or 2 tablespoons butter; ¼ pound [115 g] pancetta, or 2 tablespoons butter; 1 pound [450 g] wild mushrooms, such as cèpes (cut into ½-inch [1.5-cm]-thick slices) or morels (left whole if small; halved lengthwise if large), or cultivated mushrooms, preferably cremini (cut vertically in quarters, or left whole if small); 1 pound [450 g] wild mushrooms, such as cèpes (cut into ½-inch [1.5-cm]-thick slices) or morels (left whole if small; halved lengthwise if large), or cultivated mushrooms, preferably cremini (cut vertically in quarters, or left whole if small); 1 pound [450 g] wild mushrooms, such as cèpes (cut into ½-inch [1.5-cm]-thick slices) or morels (left whole if small; halved lengthwise if large), or cultivated mushrooms, preferably cremini (cut vertically in quarters, or left whole if small); 1 pound [450 g] wild mushrooms, such as cèpes (cut into ½-inch [1.5-cm]-thick slices) or morels (left whole if small; halved lengthwise if large), or cultivated mushrooms, preferably cremini (cut vertically in quarters, or left whole if small); salt; pepper; 1 chicken (4 pounds [1.8 kg]); 4 new potatoes, scrubbed or peeled, or 2 medium-size waxy potatoes, peeled, cut into sections, and turned (about 1 pound [450 g] total); 4 new potatoes, scrubbed or peeled, or 2 medium-size waxy potatoes, peeled, cut into sections, and turned (about 1 pound [450 g] total); 4 baby carrots, peeled, or 1 large carrot, peeled, halved, cored, and cut into 1-inch [2.5-cm] sections; 4 baby carrots, peeled, or 1 large carrot, peeled, halved, cored, and cut into 1-inch [2.5-cm] sections; 4 baby radishes, left whole, or 1 medium-size turnip, peeled and cut into 8 wedges; 4 baby radishes, left whole, or 1 medium-size turnip, peeled and cut into 8 wedges; 2 tablespoons chicken broth or water; 2 tablespoons chicken broth or water

Poulet en Cocotte

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

In some parts of France, until the 1950s, many households didn’t have ovens or even stoves and had to do all their cooking in the hearth. A chicken roasted on a spit in Front of a blazing fire is a delicious thing, but it requires a blazing fire for at least an hour. This not only burns up a lot of wood, but in the summer months can make the house intolerably hot. The method of cooking food covered in a casserole made it possible to use the coals in the hearth—and nowadays the oven—to cook

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean
Summer

Ingredients

Method