Cocotte is a covered heatproof casserole or ovenproof dish, in which food could be cooked and served. It can be called a Dutch oven or a small baking dish in French. Cottage Cheese and chicken Cocottes is a delicious side dish or a supper.



Cottage Cheese and Chicken Cocottes

Cottage cheese, 225 g

Vegetable oil, 1 tbsp

Onion, finely chopped, 1 small

Mushroom, chopped, 100 g

Eggs, lightly beaten, 2

Chicken, dices, 50 g

Nutmeg, freshly grated, a pinch

Salt, to taste

Black pepper, freshly grated, to taste

Butter, melted, 25 g

Parsley sprigs, to garnish


Preparation Method:

Cottage Cheese and Chicken Cocottes

Heat the oven to 200C.

Heat the oil in a small saucepan, add the onion and fry gently until it becomes soft.

Add the mushrooms and fry for 1-2 minutes only, keep stirring constantly.

Sieve the cottage cheese into a boil and beat in the beaten eggs, a little at a time.

Add the diced chicken to the cheese mixture with the onion and mushrooms. Add the nutmeg then season to taste with salt and pepper.

Brush 4 heat proof bowls or cocottes with the melted butter and divided the mixture between them.

Place on a baking sheet and bake for about 20-25 minutes or until well risen and bubbly on top.

Cottage Cheese and chicken cocottes are ready. Garnished with parsley sprigs and serve immediately


Cook’s Notes

Cottage Cheese and Chicken Cocottes



Preparation 10 minutes, baking 25 minutes



Cottage Cheese and Chicken Cocottes

Replace the ham with 75 g peeled prawns and mushrooms with a small amount of canned or frozen sweetcorn.


Read: Steamed Chicken Rolls Recipe