Poulet En Cocotte Chicken In A Pot Recipes

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MOM'S CHICKEN EN COCOTTE



Mom's Chicken En Cocotte image

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

2 tablespoons olive oil
1 (3 1/2) pound whole chicken, cut into 8 pieces
salt and ground black pepper to taste
8 carrots, peeled and cut into 1-inch pieces
8 potatoes, quartered
4 stalks celery, cut into 1-inch pieces
½ large onion, chopped
2 cloves garlic, chopped
2 chicken bouillon cubes
2 ½ cups water

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)



French Chicken in a Pot (America's Test Kitchen) image

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

1 (4 1/2-5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken)
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small celery rib, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium fresh rosemary sprig (optional)
1/2-1 teaspoon lemon juice

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

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