Deep Chicken with Wild Mushrooms

Serves 4

Preparation and Cooking 4 Hours

• 1 tablespoon vegetable oil
• 4 shallots, peeled and quartered
• 125g (1/2 cup) bacon, cut into small pieces
• 4 medium carrots, peeled and sliced
• 1/2kg (1lb) boned and skinned chicken meat
• 225g (1/2lb) wild mushrooms, such as shiitake or chanterelles
• A few sprigs of fresh thyme
• A few sprigs of fresh parsley
• 375ml (11/2 cups) chicken stock
• salt & freshly ground black pepper
• 1/2kg (1lb) potatoes, peeled and thinly sliced

Oven 150°C/300°F/Gas Mark 2
1. Heat the oil in the cocotte on a medium setting. Add the shallots, bacon and carrots and fry for a few minutes to lightly brown. Lift out draining well.
2. Add half the chicken and brown on all sides. When browned lift out and fry the remainder.
3. Remove the cocotte from the heat. Leave a layer of chicken in the base, add half the vegetables and bacon with half the sliced mushrooms. Add a few sprigs of thyme and parsley, season.
4. Repeat with a second layer of chicken, vegetables, mushroom, herbs and seasoning.
5. Add the chicken stock then make a layer of the sliced potatoes over the top (arrange the slices close together). Grease the inside of the lid then place over the potatoes.
6. Cook in the oven for 1-1.1/4 hours. Remove the lid, brush the potatoes with a little oil or melted butter. Return to the oven (without the lid) to brown and crisp the potatoes (approx. 30 minutes).
7. Serve from the cocotte with a green vegetable.
8. Bon Appétit!

Note
For extra richness substitute 125ml (1/2 cup) of stock with cream.