Poulet de Grains en Cocotte (Spring Chicken in a Cocotte)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 spring chicken
- butter
- 50 grammes lardons
- 12 small onions
- 20 small potatoes
- a little jus de veau (veal gravy)
Instructions
- Colour the chicken in butter in a cocotte, covered.
- When it is half cooked, surround it with the blanched and browned lardons, the small onions two-thirds cooked in butter and the olive-shaped potatoes.
- Finish cooking the whole together.
- Moisten with a little jus de veau on serving.