Chicken en Cocotte

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender chicken
  • salt and freshly ground black pepper
  • 2 tablespoons butter


Cut chicken into serving pieces and season to taste with salt and freshly ground black pepper. Heat butter and oil in an iron cocotte or a heavy casserole and sauté bacon pieces until golden. Remove bacon; add coarsely chopped shallots and carrots; cook, stirring constantly, until vegetables soften; add chicken pieces and brown them on all sides. Return bacon bits to the pan; pour cognac