Pot Roast Chicken | POULET EN COCOTTE
Course: MainServings
4
peopleCooking time
1
hour5
minutesIndulge in the homey flavors of Poulet en Cocotte, a classic French dish where a chicken is seasoned and braised with vegetables, bacon, and a rich wine-infused sauce. This one-pot wonder is perfect for a comforting family dinner.
Ingredients
- Poulet en Cocotte
1 medium chicken
butter and oil
100g lightly cured pork belly or unsmoked slab bacon
12 white mushrooms
3 or 4 potatoes
12 small onions, peeled
1 small tablespoon of flour
100 ml white wine
100 ml beef/chicken stock or jus
parsley
herb bouquet (bay, thyme)
salt and pepper
Directions
- Poulet en Cocotte
- Season the chicken inside and out with salt and pepper and truss the chicken so it maintains a compact shape.
- Melt some butter with oil and lightly color the pork belly and onions. Once lightly browned, remove the onions and pork.
- In the same flavorful oil, brown the chicken, starting with the breasts and thighs towards the bottom of the pan until well colored on all sides, seasoning as you go.
- Lay the chicken on its back and return the onions and pork. Add in the wine, herb bouquet, and stock. Cover with a lid and gently simmer for 45-50 minutes. Add in the halved mushrooms with 15 minutes to go.
- Meanwhile, dice the potatoes into large dice and toss over a gentle heat in some butter and oil. When they start to turn slightly golden, drain out the oil and butter then add in some fresh butter. Sauté over a strong heat until nicely browned, seasoning with salt at the last minute.
- Remove the chicken from the pan and let rest. Mix a small amount of the sauce with the flour to create a slurry then stir this into the rest of the sauce, simmering for a minute to thicken it.
- Strain out the potatoes, onions, mushrooms, and pork and lay them around the chicken, decorated with the parsley. Serve the sauce from a sauce boat.
