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!

Reviews & Comments 2

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    " It was excellent "
    terryr ate it and said...
    This sounds like a perfect Sunday family meal recipe!!
    Thanks,
    TerryR
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    " It was excellent "
    mamalou ate it and said...
    Love this recipe!
    Was this review helpful? Yes Flag

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