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Poulet en cocotte bonne femme


  • Heat a little oil with the butter in a heavy-bottomed casserole (or pot) and brown the chicken pieces all over, covered. Then remove and set aside.
  • Add the mushrooms, bacon and onions to the dish. Gently saute until lightly coloured, adding a little more oil if needed and stirring now and again.
  • Then add the flour and continually stir until well combined.
  • Add 1 litre stock with the parsley and seasonings. Mix well and bring to the boil. Then return the chicken in one layer, turn down the heat and simmer for about 30-40 mins until cooked, covered, adding more stock if needed.
  • Serve with steamed rice or your favourite potato dish on the side.
  • from "Tolarno Bistro" by Iain Hewitson & Bob Hart


  • olive oil
  • 2 tbsp butter
  • 1 large chicken, cut into 4
  • 12 button mushrooms, wiped clean
  • 1 x 2 cm thick piece of bacon, cut into lardons
  • 12 baby onions, peeled
  • 2 tbsp plain flour
  • 1+ litres chicken stock
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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