Cocotte, oval Roast chicken chasseur with rosemary




10 min.

cooking time

45 min.
  • Sear the 6 chicken pieces in 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

2 tbsp butter


1/2 lbs. mushrooms

8 strips bacon

1 sprig of rosemary

3/4 cup white wine

Salt, pepper

Bouquet garni (thyme, parsley, sage, rosemary, bay)

1 lbs. potatoes (preferably Roseval)