Chicken en Cocotte

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

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

Method

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