Roast chicken chasseur with rosemary
INGREDIENTS6 chicken pieces
20 g butter
250 g mushrooms
200 g bacon
1 sprig of rosemary
200 ml white wine
800 g potatoes (preferably Roseval)
HOW TO MAKE IT
- Sear the 6 chicken pieces in 20 g butter. Add the chopped onions, mushrooms, diced bacon and the rosemary sprig.
- Add the white wine and season with salt and pepper. Add the bouquet garni. Lay the sliced potatoes on top.
- Simmer with the lid closed for 45 minutes on a low temperature. Before serving remove the lid and lightly brown the dish for a few minutes in the oven.