Chicken en Cocotte.
As the snowflakes gently fall outside, I'm honored to pay tribute to a remarkable chicken, raised with love and care by Small Circle Harvest. We celebrate its journey from its nearby farm to our table by preparing a classic French dish that warms the heart and soul: Chicken en Cocotte.
This classic French recipe is a masterclass in comfort and elegance, with each simple ingredient carefully chosen to elevate the humble chicken into a culinary masterpiece.
Rich European-style butter, French salt, and white pepper elevate and lay the foundation, while caramelized onions and garlic build depth of flavor.
I used rosé wine (though a dry white wine would be more traditional.) The wine is infused with the sweetness of our summer garden's dried thyme, which adds another loving touch to the sauce as it simmers gently in its cocotte. As this happens, the aromas mingle and dance, transporting us to a cozy French countryside kitchen.
Once the chicken is poached, We add more butter, some tarragon which adds a subtle nuance, balanced by adding the brightness of lemon juice and the tang of Dijon mustard.
It's a true, soul-warming celebration of the farmers' dedication, the chicken and the joy of sharing a nourishing meal together.
Ingredients:
5 lb whole local chicken
Coarse salt and freshly ground white pepper
1 whole stick of European butter, salted
1 large onion, sliced
10 garlic cloves, roughly chopped
3 cups dry rosé
1 tbsp dried English thyme
2 tbsp Dijon mustard
1 lemon, juiced
1 tbsp dried tarragon
Preparation
1. Heat the oven to 400°F. Season the chicken with salt and pepper.
2. In a large Dutch oven over medium, melt 1 tablespoon of butter. Add the onion and garlic and cook until lightly browned, about 5 minutes. Add the wine and bring to a simmer. Add the thyme to the onion mixture. Set the chicken, breast down, in the pot.
3. Cover and bake until a skewer inserted into the thickest part of the breast meets no resistance or the thickest part of the breast reaches 160°F and the thighs reach 175°F to 180°F, 65-75 minutes. Carefully transfer the chicken to a large baking dish, turning it breast up. Let rest for at least 15 minutes.
4. Bring the remaining liquid to a simmer over medium heat and cook for about 5 minutes. Whisk in the remaining 4 tablespoons butter, the lemon juice, mustard, and the tarragon. Taste and season with salt and pepper.
5. Arrange the chicken on a plate and serve with steamed potatoes, salad or greens of choice. Pour the sauce over the chicken and potatoes.
