Rosemary Roasted Hunter’s Chicken Recipe (in a pot)

First, preheat your oven to 375°F. While the oven is heating up, peel and slice the potatoes into chunks and set them aside. In a skillet, cook the bacon until it’s nice and crispy, then remove it from the skillet and set it aside.

In the same skillet, add the chicken pieces and cook them until they’re golden brown on all sides. Once the chicken is cooked, remove it from the skillet and set it aside as well.

Next, add the sliced onions, mushrooms, and potatoes to the skillet and cook them for a few minutes until they start to soften. Then, add the bacon back into the skillet and give everything a good mix.

Now, transfer the mixture to a baking dish and place the chicken pieces on top. Add the bouquet garni, rosemary, pepper, and salt to the dish, and dot the top with small pieces of butter.

Cover the baking dish with foil and bake it in the preheated oven for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.

Once it’s done, remove the foil and let it sit for a few minutes before serving. This Chicken Forestière is best enjoyed with a glass of your favorite wine and good company. Bon appétit!