Recipe

Elisabeths French Chicken In A Pot Recipe

	Darmorrow / All my dishes 1 year, 10 months ago When I visited my brother in France, his wife, Elisabeth, made the most delicious chicken in a creuset pot. My husband gave me the pot for my birthday and I asked her for the recipe because I couldn't find anything similar. Prep:15m Cook:4560m Servings:4	Darmorrow
	chicken mushrooms buttery easy

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Ingredients

1 chicken

garlic cloves

rosemary

thyme

olive oil

butter

salt and pepper

potatoes

mushrooms (preferrably cep/boletus)

Directions

Make a mixture of olive oil, finely cut garlic, thyme and rosemary. Loosen the skin on the belly and the legs of the chicken with your fingers and put a mixture between the skin and the chicken.

Put the remainder inside, together with some butter and a clove of garlic.

Salt and pepper the outside (not too moderately) and rub olive oil all over the chicken.

Heat some butter (a big lump) in your creuset and fry the chicken so it gets an even 'tan' all over.

Lower heat and simmer for about 20 minutes.

Add several pealed (not too big!!) potatoes, and continue to simmer another 15 minutes along with 4 or 5 cloves of garlic and 5 or 6 shallots.

Add 2 handsfull of mushrooms (preferably cep/boletus) and continue to simmer another 15 minutes.

If the butter turns too dark, add some more butter or several spoons full of olive oil.

Depending on the weight of the chicken, let it simmer for about 15 or 20 minutes.

Make sure the chicken is well done!

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