Poulet Cocotte Grandmere

After being rude to Gabriel G all these years, I have finally cooked one of his recipes. This one from the Tour de France. Rather tasty I must say.

Grandmother's chicken casserole recipe (poulet cocotte grandmère)

Ingredients

3 tbsp vegetable oil
2 tbsp butter
4 free-range chicken drumsticks
4 free-range chicken thighs
Salt and freshly ground black pepper
1 brown onion, diced
1 bay leaf
2 tbsp rosemary sprigs
150g bacon, diced
100ml white Macon wine or other chardonnay
300g baby mushrooms, washed
4 medium potatoes, cubed

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Preparation

Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.

Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.

Heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.

Serve two pieces of chicken on each plate with the vegetables.

If you enjoyed this Grandmother's chicken casserole recipe (poulet cocotte grandmère) then browse more French recipes, meat recipes, easy recipes and our most popular leek tart (flamishe aux poireaux) recipe.

Link to video:

http://www.sbs.com.au/food/recipe/14349/Grandmother's_chicken_casserole_(poulet_cocotte_grandm%C3%A8re)