French Bacon and Mushroom Casserole (Poulet Cocotte Grand Mère)
A comforting French chicken casserole with bacon, mushrooms, and a rich sauce.
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- •1 Whole chickencut into pieces
- •Smoked baconcut into pieces
- •1/2 glass Dried white wine
- •Button mushroomscut in half
- •Onionscaramelized
- •Flourfor thickening
- •Butterfor thickening
- •1/2 tablespoon Oilfor frying
- •1 teaspoon Sugarfor caramelizing onions
- •Parsley(optional)for garnish
- 1
Cut the whole chicken into pieces and use the carcass to make a brown chicken stock.
10 min
- 2
Blanch the bacon in cold water, bring to a boil, then rinse and pat dry.
5 min
- 3
Fry the bacon in a pan with oil until slightly browned. Reserve.
5 min
- 4
Cook the mushrooms in the bacon fat for 5 minutes. Mix with bacon and reserve.
5 min
- 5
Caramelize onions with butter and sugar in a single layer with a bit of water until golden.
10 min
- 6
Brown the chicken pieces in a pan, starting with legs and thighs for 5 minutes, then add breasts for another 10 minutes.
15 min
- 7
Remove chicken and discard excess oil from the pan.
2 min
- 8
Deglaze the pan with white wine, reduce, then add chicken stock and reduce for 5 minutes.
7 min
- 9
Thicken the sauce with a flour and butter mixture (beurre manié).
3 min
- 10
Add the reserved bacon and mushrooms to the sauce, then return chicken pieces to the pan.
5 min
- 11
Cook everything together for 10 minutes with a lid on.
10 min
- 12
Serve with caramelized onions and garnish with parsley.
3 min
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