Poulet en Cocotte
This chicken dish is incredibly easy and creates moist, fall off the bone meat, tender vegetables, and when served with the rich gravy - it's outstanding. Excellent for a weeknight meal and elegant enough for company, Poulet en Cocotte is a hit every time.
Ingredients:
- 1 whole chicken (4-5 lbs.)
- 1 large yellow onion, peeled and quartered
- 4 large carrots, cut into 2-inch pieces
- 4 Yukon Gold potatoes, quartered
- Olive oil
- Salt and freshly ground black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken stock
Directions:
- Prep the chicken, pat dry and generously season with salt and pepper
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat.
- Place the whole chicken, breast side down and sear for about 10 minutes, until lightly golden.
- Flip the chicken and sear the underside for another 10 minutes.
- Scatter the onion, carrots and potatoes around the chicken.
- Season the vegetables with a bit more salt and pepper.
- Cover the Dutch over with a tight-fitting lid.
- Roast in a preheated oven 350 degrees F oven for 1 ½ hours, until the chicken is fully cooked and juices run clear.
- Transfer the chicken and vegetables to a large serving platter and cover with foil to keep warm.
- Leave the pan juices in the Dutch oven.
For the Gravy:
- In a small saucepan, melt the butter over medium heat.
- Whisk in the flour and stir constantly for 2 minutes to create a roux.
- Gradually pour in the reserved chicken juices from the Dutch oven, whisking to avoid lumps. If there’s not enough liquid, supplement with chicken stock.
- Continue whisking until the gravy thickens, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- Season with salt and pepper to taste.
To Serve:
Carve the chicken and serve with the roasted vegetables and warm gravy.
Recipe by Katherine Burns (@rue.dauphine.paris)
