Best 2 Poulet En Cocotte Chicken In A Pot Recipes
In the realm of comforting and hearty dishes, few can rival the classic French dish, poulet en cocotte, or chicken in a pot. This iconic recipe has been passed down through generations and continues to captivate taste buds with its tender chicken, aromatic vegetables, and rich, flavorful sauce. Whether you're a seasoned chef or a home cook just starting out, embarking on a culinary journey to discover the best recipe for poulet en cocotte is an adventure worth taking.
Here are our top 2 tried and tested recipes!
MOM'S CHICKEN EN COCOTTE
This is a farm-style French dish that my Mom's German grandmother taught her to make as a young girl. It's easy and similar to our pot roast meals and very tasty as well. Mom updated the one she had to make it even easier for us to make years later. She made enough to make a different meal with her leftovers as well.
Provided by rlt11_NMC
Categories World Cuisine Recipes European French
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
- Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 61.5 g, Cholesterol 113.3 mg, Fat 25.1 g, Fiber 9.5 g, Protein 42.9 g, SaturatedFat 6.3 g, Sodium 601 mg, Sugar 7.7 g
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)
Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
Provided by blucoat
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
- Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
- Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
- Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Choose the Right Chicken: Use a whole chicken that is about 3-4 pounds. A larger chicken will take longer to cook, so adjust the cooking time accordingly.
- Brown the Chicken: Browning the chicken before braising it adds flavor and color. Make sure to brown the chicken in a large pot or Dutch oven over medium-high heat until it is golden brown on all sides.
- Use a Variety of Vegetables: You can use any type of vegetables you like in this recipe. Some good options include carrots, celery, onions, potatoes, and mushrooms.
- Season the Dish Well: Season the chicken and vegetables generously with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.
- Braising Liquid: You can use a variety of liquids for braising the chicken. Some good options include white wine, chicken broth, or a combination of both.
- Cook the Chicken Until Tender: The chicken is done cooking when it is cooked through and the juices run clear. The internal temperature of the chicken should be 165 degrees Fahrenheit.
Conclusion:
Poulet en Cocotte, or Chicken in a Pot, is a classic French dish that is easy to make and packed with flavor. It is a great meal for a family dinner or a special occasion. The tender chicken, flavorful vegetables, and rich sauce make this dish a winner. Serve it with some mashed potatoes or rice for a complete meal.
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