RCI-MT.004.0679.001
Poulet en Cocotte
Chicken casserole
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- roasting chicken (4 lb.) washed and dried1 unit
- new potatoes12 smallpeeled
- each salt and tarragon½ tsp
- 1 unit
- ¼ tsp
- ¾ cup
- margarine5 tbspdivided
- 2 tbsp
- 2 tbsp
- ¼ tsp
- 1 unit
- 8 oz
- white onions12 smallblanched and peeled
- 1 cup
Method
1
Season the washed and dried roasting chicken inside and out with salt, fresh pepper, tarragon, and thyme.
2
Heat 2 tbsp of oil and 3 tbsp of margarine in a large cocotte (Dutch oven) over medium-high heat until the fat is shimmering.
3 minutes
3
Place the seasoned chicken breast-side down in the hot cocotte and sear for 5 minutes until golden brown, then flip and sear the other side for 5 minutes.
10 minutes
4
Remove the chicken from the cocotte and set aside on a plate.
1 minutes
5
Add the peeled small white onions to the cocotte and cook for 3-4 minutes until lightly browned, stirring occasionally.
4 minutes
6
Add the mushrooms to the cocotte with the onions and cook for 2 minutes, stirring gently.
2 minutes
7
Pour in the tomato juice and add the bay leaf, then return the seared chicken to the cocotte, nestling it among the vegetables.
1 minutes
8
Add the peeled new potatoes and artichoke hearts around the chicken, then dot the remaining 2 tbsp of margarine over the chicken and vegetables.
1 minutes
9
Cover the cocotte with its lid, reduce heat to medium-low, and braise for 60-65 minutes until the chicken is tender and cooked through (internal temperature 165°F).
63 minutes
10
Transfer the chicken to a serving platter, arrange the vegetables and potatoes around it, and spoon the pan juices over the top.
2 minutes
11
Sprinkle the chopped parsley over the dish just before serving for garnish and color.