Chicken chasseur with rosemary
For 4 to 6 persons
- 1 Whole Chicken broken down into breasts, thighs and drumsticks (or 2 lbs bone in chicken thighs)
- Sea Salt
- Freshly Ground Pepper
- 2 tbsp butter
- 1 onion Chopped
- 1 clove garlic – crushed
- 250 g / 9oz. (½ lb) small white mushrooms (quartered)
- 250 g / 7 oz. (½ lb) slab smoked bacon (cut into « Lardons » 0,5 cm / ¼ inch by 1 cm / 1 inch pieces).
- 2 sprigs of rosemary
- 1 Bay Leaf
- 1 cup white wine
- 1 tbsp “Beurre Manier” (Kneaded Butter)
- 10 – 12 / 1.5 lb. baby red or baby golden potatoes – halved.
- Bouquet garni (collection of herbs : chopped
Season the chicken liberally with sea salt and black pepper. Prepare other ingredients and have ready to add to your Cocotte. Prepare Beurre Manier by combining 1 tbsp butter with 1 tbsp of flour. Knead them together so that they are well combined. 5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add Bacon Lardons and saute gently until the fat has rendered and the bacon is crisp (approximately 10 minutes). Add chopped onion, Mushrooms, garlic and the Rosemary Sprigs to the Cocotte and cook with the bacon, stirring regularly, until the onion is golden and soft. Remove onion/bacon/mushroom mixture and reserve. Raise heat to medium high and add 2 tbsp butter to the Cocotte. Brown Chicken pieces over medium high heat until well browned. (Saute the
chicken in two batches to avoid crowding). Once the chicken is browned, pour off excess fat and deglaze the pan with the white wine (be sure to scrape up carmelized, bits on the botttom of the Cocotte). Add “Beurre Manier” to the pot and stir to dissolve. Return, Chicken and onion/bacon/mushrooms to the pot. Add bay leaf Distribute potatoes evenly among the chicken pieces. Cover and cook on the stove top over medium low heat (temperature
should be adjusted to maintain an even simmer). Braise for 30 – 45 minutes until the chicken is cooked through. The lid can be removed and the contents browned under the broiler prior to serving (this is not essential).
Garnish with Chopped Parsley and serve.