Chicken Cocotte

Cut up one small pound and a quarter to pound and a half chicken; season with pepper, only divide it into four parts, the two legs and the breast part cut in two; put the pieces in the bottom of a cocotte (small earthen saucepan, Fig. 354) with a little piece of butter the size of a nut, placing the legs underneath and the breasts on top, add a small bunch of parsley garnished with thyme and bay leaf and over lay two ounces of unsmoked bacon cut in five-eighths inch squares blanched, then fried in butter, also a dozen and half pieces of potato-shaped like cloves of garlic and as many small raw onions fried to a light color in butter; lay here and there half an ounce more butter, put on the lid and push into a moderate oven for half an hour. The cocotte should stand directly on the bottom of the oven; turn the ingredients over carefully ranging the meat on top of the vegetables; let cook for another ten to fifteen minutes, then add a little clear gravy (No. 404) and chopped parsley; toss and serve in the cocotte itself.