James Peterson

Poulet en Cocotte

Whole Chicken in a Casserole

Preparation info
  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Chicken cooked in this way is first browned either in the oven or on top of the stove before it is placed into an oval casserole, covered, and baked. Some recipes suggest cooking the chicken with butter alone (poêlage), whereas others suggest adding a small amount of liquid, such as water or wine.

Ingredients

bacon 3 oz

Method

  1. Preheat the oven to 500°F (260°C). Cut the bacon into 1 × ⅜-inch (2.5 cm × 5 mm) lardons and blanch them in boiling water for 5 minutes. Gently brown the lardons in a straight-sided sauté pan large enough to hold the chicken. Remove them with a slotted spoon.