Roast chicken chasseur with rosemary



Serves 6

6 chicken pieces
20 g butter
1 large onion
250 g mushrooms
200 g bacon

1 sprig of rosemary
200ml white wine
Salt, pepper
Bouquet garni
800 g potatoes


Sear the 6 chicken pieces in 20g 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.