Squab Chicken in Cocotte
- 2 squab chickens, 1 1/2 pounds each
- 1/2 pound salt pork
- Butter
- 6 potatoes, sliced
- Veal gravy
Prepare the squab chickens as for roasting. Cut salt pork in rectangles and boil a few minutes; drain, then fry in butter. Remove pork pieces and fry chicken in the same butter. When browned, place chicken and salt pork in a cocotte. Fry the potato slices in same butter then place them around chickens; cover casserole and cook in oven until done. Baste the chickens with a little veal gravy before serving.
Serves 4 People
Serves 4 People
Submitted by Jun 2, 2009
15 min
30 min
45 min