Poulet Cocotte Bonne-Femme

Ingredients

• 1200 gChicken
• 100 gSausage
• 50 gChicken liver
• 15 gBreadcrumbs
• 5 gParsley
• 5 gSalt
• 1 gPepper
• 100 gBacon
• 60 gButter
• 200 gShallots
• 300 gPotato
• 60 mlVeal stock

Instructions

1. 1

   Prepare and Stuff

   • Mix the sausage meat, finely chopped chicken liver, breadcrumbs and chopped parsley in a bowl. Season with a pinch of salt and pepper.
   • Season the inside of the chicken with salt and pepper and fill with the stuffing.
   • Truss the bird and cover the breast with bacon slices (to bard).
2. 2

   Brown and Braise

   • Heat the butter in a large ovenproof pot.
   • Brown the chicken breast-side down, then turn. The bacon on the breast prevents drying.
   • Arrange pearl onions and diced lean bacon around the bird.
   • Keep the pot over low heat and turn the chicken occasionally for even cooking.
3. 3

   Add Potatoes and Finish

   • When the chicken is halfway cooked, surround it with the small diced potatoes.
   • Toss the potatoes in the cooking butter with a fork so they absorb the flavour and brown.
   • Cover and finish cooking in a low oven until chicken and potatoes are done (about 60–90 minutes total).
4. 4

   Finish and Serve

   • Before serving, remove the trussing and baste the chicken with a few tablespoons of concentrated veal jus.
   • Carve the chicken and serve with the glazed onions, bacon and potatoes.