Saturday, July 21, 2012

Weekend Cooking: Poulet Cocotte Grandmere

Whilst July does mean Paris in July, it also means Le Tour de France!

I love watching the bike race that covers so much of France each year, really it isn't for the race itself, as enjoyable that is. I don't really understand the tactics, but I do love watching the scenery whiz past and the amazing history that the host broadcasters ensure that we see.

One thing that happens before the start of each night here is that one of the more famous French chefs in Australia, Gabriele Gate, presents a short 5 minute presentation called Taste Le Tour about the local ingredients and cuisine of the area that the riders are in that day and shares a recipe.

As soon as I saw the recipe for Poulet Cocotte Grandmere (Grandmother's Chicken Casserole) I knew that it was one that I felt that I could try, and that the little chef would actually eat.

Here is the video showing a little background about the free range chickens that the area of Brest is apparently famous for and then the recipe.



Here is the recipe 

Ingredients 

3 tbsp vegetable oil 
2 tbsp butter 
4 free-range chicken drumsticks 
4 free-range chicken thighs 
Salt and freshly ground black pepper 
1 brown onion, diced 
1 bay leaf 
2 tbsp rosemary sprigs 
150g bacon, diced 
100ml white Macon wine or other chardonnay 
300g baby mushrooms, washed 
4 medium potatoes, cubed 

Preparation 

Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes. 

Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes. 

Heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours. Serve two pieces of chicken on each plate with the vegetables.


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25 comments:

  1. I love that charming French accent :-) Taste le Tour sounds like delicious accompaniment to the Tour. I've heard of Brest chickens, but have never tried it (before going veg). They are quite huge, aren't they? Can you get them (or similar sized poultry) down under?

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    1. You know, I have absolutely no idea what kind of poultry we have here. It's just whatever there is in the supermarket for me I am afraid.

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  2. This looks amazing - tasty but relatively simple. I'd have to leave the mushrooms out though, can't stand them! Other than that though...chicken, bacon, wine and potatoes? Sounds perfect!

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    1. It's definitely a classic flavour combination.

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  3. I wonder if I could find some free range chicken locally..
    And I will take studentskyglass's mushrooms..lol

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  4. Save some mushrooms for me! We can get free-range chickens at our farmers' market. This sounds delicious and so easy. Loved the video.

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    1. The little chef has requested that I make it again which is a good sign right? I think it needs some green with it, but some beans or something on the side should fix that pretty easily.

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  5. This looks fantastic! I enjoyed the video. Count me in for mushrooms and potatoes.

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    1. Okay, I think we have more ins than outs for mushrooms now!

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  6. This sounds absolutely phenomenal - real comfort food. Perfect for fall - thank you! Greetings from Seattle.

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    1. Perfect for winter too, which is what we have here at the moment!

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  7. Mmmm that looks good. I haven't been following the Tour de France that closely, maybe more this weekend!

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    1. I think it finishes tonight! And then the Olympics start so more sport!

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  8. Yum--what time should I be there for dinner? ;) I love watching the Tour, too; we kept up with it everyday we were in the States.

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    1. 6pm Melbourne time on Monday! Are you ready for another long haul flight that soon after getting home?

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  9. Yep, that's the sort of recipe I like - reasonably simple with great flavours. I have linked in a chicken dish too - Coronation Chicken - a dish with a history!

    Have a great week.

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    1. I was surprised how simple it really was!

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  10. I love that there's a little bit about French cooking before the day's race. What fun! And that does look like a delish dish.

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  11. Yum!

    PS, Marg, have you read The Gastronomy of Love? It would be right up your foodie alley! I'll be reviewing it today, but needless to say, it made me very hungry indeed!

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  12. What a delicious combination of flavors!

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