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Chicken Cocote - {Poulet En Cocote}

Cuisine: French
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

1/4 lb 113g / 4ozSalt pork - cut into 1/2" dice
2 tablespoons 30mlButter
12 tablespoons 180mlWhite onions (small)
3 lbs 1362g / 48ozReady-to-cook broiler chicken - whole
1 lb 454g / 16ozPotatoes - diced
4   Artichoke hearts - quartered
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
1/4 cup 59mlClear chicken broth
2 tablespoons 30mlConsomme

Recipe Instructions

In boiling water, cook salt pork and onions for 5 minutes. Drain. In heavy skillet, cook salt pork and onions in heated butter until slightly browned. Remove salt pork and onions from skillet and set aside. Add chicken to fat in skillet and cook until well browned on all sides. Remove chicken to heated ovenproof casserole. Add salt pork, onions, potatoes, artichokes, salt, pepper, and chicken broth. Cover and bake at 350 degrees for 1 1/2 hours, or until chicken is tender. Sprinkle chicken with consomme. Serve in casserole. Carve chicken at the table.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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