Elisabeths French Chicken In A Pot
From darmorrow 16 years agoIngredients
- 1 chicken shopping list
- garlic cloves shopping list
- rosemary shopping list
- thyme shopping list
- olive oil shopping list
- butter shopping list
- salt and pepper shopping list
- potatoes shopping list
- mushrooms (preferrably cep/boletus) shopping list
How to make it
- 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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