4 T oil with high smoke point (grapeseed, macademia) and 1 pat butter
3 lb whole chicken trussed and buttered
1 - 1.5 pound fingerling and purple potatoes sliced in half
20 chippolini onions or cut up sweet onion OR 1 - 12 oz bag frozen pearl onions OR 1 lg sweet onion
1 pt (16 oz.) whole baby bella mushrooms
salt and pepper as desired
herbs - parsley springs, bay leaf, thyme, rosemary, garlic cloves
Instructions
Using a kitchen scissor, cut bacon strips into 2 inch chunks.
Cook in large dutch oven over medium heat until slightly underdone.
Remove bacon and add 1 pat of butter or a swish
of oil. Add whole chicken and brown all sides
til golden rotating frequently so the skin
doesn't stick to the pot.
Meanwhile, add potatoes to pot with cold, salted
water. Heat to boiling. Remove potatoes
immediately. Set aside. Add onions to boiling
water and cook 3 minutes. Remove from water and
set aside.
Remove chicken and remove some of the bacon
fat. Add 1 pat of butter or one swish of oil to
dutch oven and add potatoes stirring to coat in
oil. Remove most of the potatoes and spread out
rest to allow chicken to be set in the center.
Add mushrooms to potatoes and stir.
Salt and pepper the chicken. Add herbs and
garlic into the cavity of the chicken. Sprinkle
ground herbs on the outside of chicken. Place
chicken in the dutch oven and place potatoes,
mushrooms and onions around the chicken and on
top. Add bacon to top. Bake in 325 oven for 1
hour 15 minutes until thigh temperature is 165.
Serve.
Originally Submitted
12/19/2016
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