Poulet en Cocotte
Whole Chicken in a Casserole
Preparation info
Difficulty
Easy
yield:
4
servings
Appears in
Sauces
Published 1991
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 | ||
| chicken, |
||
| pearl onions, peeled | ||
| potatoes, turned to the size of large olives | ||
| concentrated chicken or veal stock | as needed | as needed |
Method
Preheat the oven to . 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.500°F (260°C) - Truss the chicken and brown it in the fat rendered by the bacon.
- Remove the chicken from the sauté pan and brown the pearl onions and potatoes.
- Place the chicken, lardons, onions, and potatoes in a close-fitting casserole and cover.
Bake for approximately1 hour ½ cup 125 milliliters - Transfer the chicken and garniture to a plate or platter and strain the liquid in the casserole into a small bowl, pitcher, or fat separator. Skim off most of the fat and serve the sauce in a sauceboat.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.