Grandmother's chicken casserole

This great family classic of French cuisine, poulet cocotte grandmère, is one of our children's favourite dishes. Give this easy, tasty casserole recipe a try and I'm sure it will become a favourite with your family, too.

• serves

  4

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp vegetable oil
• 2 tbsp butter
• 4 free-range chicken drumsticks
• 4 free-range chicken thighs
• salt and freshly ground black pepper
• 1 brown onion, diced
• 1 bay leaf
• 2 tbsp rosemary sprigs
• 150 g bacon, diced
• 100 ml white Macon wine or other chardonnay
• 300 g baby mushrooms, washed
• 4 medium potatoes, cubed

Instructions

Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.

Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.

Meanwhile, heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.

Serve two pieces of chicken on each plate with the vegetables.

Want more recipes like this? We recommend: 

• Our casserole collection, with rabbit carbonnade, lamb tagine and claypot duck.

• 150 recipes from our fave Frenchman, Gabriel Gaté. 

• Chicken, duck or quail? Head here for your poultry fix.

• Classic bistro dishes from our French cuisine collection.

• This year's Taste le Tour recipes, including plum tart, fisherman's pie and chicken with Champagne and mushroom sauce.

 

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. 

Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.