Margarita's International Recipes
Poulet en Cocotte
Chicken in a Pot
Chicken can be the ultimate comfort food, and if you want your chicken moist and succulent, this chicken pot roast recipe is just for you. On the minus side, this is not the best recipe if what you want is a crispy skin, and it doesn't give you the most attractive presentation. But if you want very tasty, easy and moist chicken, you can't go wrong with this.
Chicken in a Pot
- 1 whole chicken
- salt & pepper to taste
- 1 Tbs. olive oil
- 1 onion, chopped
- 1 celery rib, chopped
- 6 garlic cloves, peeled
- 1 bay leaf
- 1 rosemary sprig
- 1 tsp. lemon juice
Adjust oven racks so that your cooking pot will fit inside. Preheat oven to 250°F.
Pat chicken dry and season with salt and pepper.
Heat oil over medium heat in a Dutch oven or similar oven-safe lidded pot, large enough to accommodate the chicken. Add the chicken, breast side down and then add the onion, celery, garlic, bay leaf and rosemary, trying to push them around the chicken. Cook until the chicken is lightly brown, about 5 minutes. Turn chicken onto its back and cook until the chicken and vegetables are brown, 6 to 8 minutes. Remove from heat
Cover the pot tightly with aluminum foil, and then close with the lid. Place the pot in the oven and cook until the chicken is cooked through, about 1.5 to 2 hours, depending on the size of the chicken. The chicken is ready when the temperature in the thickest part of the thigh reaches 175°F.
Remove the chicken from the pot, place in a carving board and tent with foil.
Meanwhile, strain the liquid from the pot, pressing and then discarding the solids. Transfer the liquid to a small pan and set on low heat.
Carve the chicken into serving pieces. Add any accumulated juices to the saucepan, take off the heat and mix in the lemon juice. Serve the chicken with the jus.
Adapted from a recipe from America's Test Kitchen.
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