Poulet en Cocotte

I found this recipe in a book from the 1950s. At first, it did seem to be a bit bizarre (as the French like to say), and I reread it a few times. Even while making it, I was unsure about the result; yet, the moment I put my first piece into me mouth (as Mr. Humphries from Are You Being Served? said), I could not stop. I had one piece too much of that chicken and many more spoonfuls of vegetables than I was supposed to.

I did make some changes to the recipe, adding rosemary, and parsley and more water, as the amount written there was never going to be enough. I also changed the cooking time a bit to suit my liking, but the rest is all from the book.


160 g salted bacon, cut into pieces
40 g butter
1 whole medium-sized chicken (around 1.2–1.4 kg)
150 g peeled carrots, cut into pieces
150 g small onions, like shallots (if they are bigger, cut them)
1/2 tsp Demerara sugar
250 ml water
2 sprigs of rosemary
10 sprigs of parsley
sea salt to taste
200 g fresh or frozen peeled peas
freshly ground pepper to taste


In a pan of boiling water, add the bacon pieces and boil for a minute. Drain.

Heat a cast-iron pan over medium-high heat, and when hot, add the butter. Let it melt, then add the bacon pieces. Fry until golden. Remove them. Put the chicken in, breast side down, and fry on medium-high heat for 10 minutes. Then, turn it to the other side and do the same.

When done, move the chicken on its back and to one side of the pan. Add the carrots, onions, and sugar to the other side of the pan. Mix and sauté for 10 minutes. Add the bacon and water, and level the vegetables under the chicken. Add the parsley and rosemary, and sprinkle the chicken with some salt. Cover tightly and sauté for 30 minutes on medium-low heat. Check if more water is needed. Then add the peas, mix them in, and cover, continuing to sauté for 10 more minutes.

Serve by placing the chicken in the centre of a plate and arranging the vegetables around it.