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Poulet En Cocotte

chef.alexande's picture
Ingredients
  Sausage meat 4 Ounce
  Fresh white breadcrumbs 2 Tablespoon (Leveled)
  Chicken liver 1 , chopped
  Chopped parsley 2 Tablespoon (Leveled)
  Frozen chicken 3 1⁄2 Pound, thawed
  Freshly ground black pepper To Taste
  Butter 2 1⁄2 Ounce
  Plain lean back bacon 8 Ounce (In One Slice)
  Potatoes 1 Pound, peeled
  Shallots 6 Ounce, skinned
  Carrots 1 Pound, scraped
  Parsley 1 Tablespoon, chopped
  Salt To Taste
Directions

GETTING READY
1) In a bowl, combine all the ingredients for stuffing until mixed well.
2) Stuff the chicken with filling till the neck end.
3) Sprinkle the chicken with salt and pepper.
4) Remove the bacon rind and cut it into 3/4 inch cubes.
5) Cut 1 inch dices out of potato.

MAKING
6) In a alrge frying pan, melt the butter.
7) Fry the chicekn until golden brown from all sides.
8) In a alrge casserole, transfer the chicken with butter.
9) In the casserole, add bacon.
10) Cover the casserole and in oven cook at 350 degrees F for 15 minutes.
11) Remove casserole from the oven and baste the chicken.
12) Place the potato along with shallots and carrot around the chicken coating them in fat.
13) Season everything with salt and pepper.
14) Cover the casserole and place again in oven and cook for extra 1 1/2 hours.

SERVING
15) Garnish the chicken with parsley.
16) Carve the chicken and spoon some vegetables and juices in serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
4

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