Chicken Cocote - {Poulet En Cocote}

Recipe Ingredients

1/4 lb	113g / 4oz	Salt pork - cut into 1/2" dice
2 tablespoons	30ml	Butter
12 tablespoons	180ml	White onions (small)
3 lbs	1362g / 48oz	Ready-to-cook broiler chicken - whole
1 lb	454g / 16oz	Potatoes - diced
4		Artichoke hearts - quartered
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	59ml	Clear chicken broth
2 tablespoons	30ml	Consomme

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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