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.