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Friday, October 23, 2009

Cocotte Of Chicken With Oregon Chanterelle Mushrooms And Savory Braised Potato.





This was delish but from a presentation point of view a disaster. Everything is the same color and the plate is overcrowded. However it is a little touch of cuisine bourgeoise and that was OK in those days.
We are in the Oregon Chantrelle season at this time of year and although they are expensive at $10.00 a pound you only need a few. This is a chicken cooked in a pot or a small cocotte with the chanterelles and a chopped shallot then finished with wine wine and cream.
The potatoes were particularly good. I peeled a large baker and cut it into thick slices. Every few slices has a slice of raw onion or raw tomato with a couple of bay leaves for good measure. Some chopped garlic over the top with a few cloves of garlic and peppers thrown in then cover 3/4 of the way up with white wine, stock or water and olive oil. Don't forger the salt and pepper. Braise in the oven till done. This potato will go with anything.

2 comments:

Karine said...

I heart chanterelle mushrooms! Your dish sounds amazing. Thanks for sharing :)

James P. Walsh said...

Thank you for visiting Karine.