Poulet en Cocotte (Chicken Casserole) is a traditional French recipe for a classic casserole of a whole chicken stuffed with a mix of sausage meat, chicken liver and breadcrumbs that's cooked with bacon, potatoes, shallots and carrots. The full recipe is presented here and I hope you enjoy this classic French version of: Chicken Casserole (Poulet en Cocotte).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For the Stuffing:
120g sausage meat
2 tbsp fresh white breadcrumbs
1 chicken liver, chopped
2 tbsp fresh parsley, chopped
1 oven-ready chicken (about 1.5kg)
salt and freshly-ground black pepper, to taste
75g butter
240g lean back bacon joint, rinded
450g potatoes, peeled
180g shallots, peeled
450g baby carrots, scraped
fresh parsley, chopped, to garnish
Method:
Combine the sausage meat, breadcrumbs, chopped liver and parsley in a bowl and mix until thoroughly blended. Adjust the seasonings to taste then use to stuff the chicken at the neck end then secure the skin flap with a skewer. Truss the bird as for roasting then season thoroughly all over.
Melt the butter in a large frying pan and when hot add the chicken and cook, turning frequently, until browned all over. Transfer the chicken to a large casserole dish and pour the butter over the top. Cut the bacon into 2cm cubes then add to the casserole. Cover securely and transfer to an oven pre-heated to 170°C and bake for 15 minutes.
In the meantime, cut the potatoes into 3cm dice. Remove the casserole from the oven and baste the chicken with the pan juices. Surround with the potato pieces, shallots and carrots (make sure you coat them all in the pan juices) then season to taste and return the dish to the oven.
Cook for a further 90 minutes then garnish with the chopped parsley. When ready to serve, transfer the chicken to a warmed plate and carve. Serve the vegetables directly from he casserole.
)
Click on the image, above to submit to Pinterest.