This great family classic of French cuisine, poulet cocotte grandmère, is one of our children's favourite dishes. Give this easy, tasty casserole recipe a try and I'm sure it will become a favourite with your family, too.






Skill level

Average: 3.5 (113 votes)


  • 3 tbsp vegetable oil
  • 2 tbsp butter
  • 4 free-range chicken drumsticks
  • 4 free-range chicken thighs
  • salt and freshly ground black pepper
  • 1 brown onion, diced
  • 1 bay leaf
  • 2 tbsp rosemary sprigs
  • 150 g bacon, diced
  • 100 ml white Macon wine or other chardonnay
  • 300 g baby mushrooms, washed
  • 4 medium potatoes, cubed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.

Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.

Meanwhile, heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.

Serve two pieces of chicken on each plate with the vegetables.


Want more recipes like this? We recommend: 

• 150 recipes from our fave Frenchman, Gabriel Gaté
• Chicken, duck or quail? Head here for your poultry fix.


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. 

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