{"id":6027,"slug":"chicken-en-cocotte-bazar","title":"Chicken en cocotte, Bazar","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt","pepper","two ounces of butter","six small onions","one spoonful of white wine","two peeled and quartered tomatoes","two dozen Parisienne potatoes"],"ingredients_norm":["spring chicken","salt","pepper","butter","onion","white wine","and quartered tomato","parisienne potato"],"steps":["Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions.","Set in the oven, and baste well until golden yellow.","Then add one spoonful of white wine and two peeled and quartered tomatoes.","Cover the casserole and simmer for ten minutes.","Add two dozen Parisienne potatoes and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w113:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"0c07dd776e9c91b0baa9feb63641578c95af91ef4624c6eee1efd48b4f58cfbe","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-en-cocotte-bazar"}