Poulet “en Cocotte”
Posted By Guylaine on February 20, 2010
With the upcoming Impressionist exposition at the Dallas Art Museum, I want to share a recipe from a book titled Monet’s Table written by Claire Joyes. The author described the artist’s life at Giverny and provides Monet’s favorite cooking dishes kept secret in his private cooking journals! Here is the one I enjoyed the most:
Serves 6
Ingredients:
4 tablespoons unsalted butter
4 slices lean bacon, chopped into pieces
2 onions, thinly sliced
1 roasting chicken (about 3 pounds), trussed
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced mushrooms
Preheat the oven to 325°. Melt the butter in a deep, flameproof casserole with a tight-fitting lid. Add the pices of lean bacon and the onions. Sauté until they are nicely browned. Remove them from the pan and replace them with the chicken. Brown the chicken all over. Return the bacon and onions to the pan and add the white wine. Season with salt and pepper. Cover the pot and seal it hermetically with a piece of cheesecloth dipped in flour-and-water paste.
Bake the chicken in the oven for 2 hours. Remove the pot from the oven, untruss the chicken and add the mushrooms. Replace the lid tightly, but do not seal and return the pot to the oven for another 20 minutes.
Simply delicious!
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