Cocotte, oval Roast chicken chasseur with rosemary




10 min.

cooking time

45 min.
  • Sear the 6 chicken pieces in 20 g butter. Add the chopped onions, mushrooms, diced bacon and the rosemary sprig.
  • Add the white wine and season with salt and pepper. Add the bouquet garni. Lay the sliced potatoes on top.
  • Simmer with the lid closed for 45 minutes on a low temperature. Before serving remove the lid and lightly brown the dish for a few minutes in the oven.

6 chicken pieces

20 g butter


250 g mushrooms

200 g bacon

1 sprig of rosemary

200 ml white wine

Salt, pepper

Bouquet garni

800 g potatoes (preferably Roseval)