Whisk Wednesday's----Poulet au Cocotte Grand-Mere

This recipe, Poulet au Cocotte Grand-Mere or Braised Chicken Casserole with Bacon, Mushrooms, Potatoes, and Onion, was from our Whisk Wednesdays lesson 2 weeks ago, although I made the Chicken on Monday, Jan 12th, I never wrote the post. I know....terrible of me but there's been no time. How I wish I could just wave a magic wand and the post would be totally typed, pictures, cropped and uploaded. With the way technology is advancing maybe this kind of magic will be available next year!

But it was an involved recipe and took me about 3 hours to complete...WHOA! But it was very good but honestly I think my method for Roast Chicken is better and it is far easier!!

I do not like pearl onions so substituted small yellow and red onions. The braised onions were delicious!



Poulet au Cocotte Grand-Mere
Recipe adapted from "Le Condon Bleu at Home"

4 1/2 lb chicken
Salt and freshly ground pepper
1 sprig of thyme or 1/4 tsp dried
1 bay leaf
8 TBL butter
2 TBL vegetable oil
24 pearl onions
2 1/2 waxy potatoes
1 lb. button mushrooms, trimmed and rinsed
10 oz slab bacon
1 TBL chopped parsley





Later in the week, to use up the Roasted Chicken I made a quick Chicken Pot Pie in my new individual baking dishes that Mr. Tastebuds gave me for Christmas. Aren't they cute!





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