You are here

Poulet En Cocotte

Web20.Chickens's picture
Ingredients
  Roasting chickens 5 Pound (1 Small)
  Salt 3⁄4 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Dried tarragon 1 Teaspoon
  Butter 2 Tablespoon
  Onion 1 Large, sliced
  Carrots 2 , cut into 1-inch
  Parsnip 1 , cut into 1-inch chunks
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cognac/Brandy 2 Tablespoon
Directions

1. Preheat oven to 350°F. Season chicken skin and cavity with salt, pepper, and half of tarragon. Tie legs together with string. In a Dutch oven, melt butter over medium heat. Add chicken and cook, turning, until golden brown all over, about 15 minutes. Remove from pan.
2. Add onion, carrots, and parsnip to pan and cook, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle on remaining tarragon. Set chicken, breast side up, on vegetables. Cover pan tightly.
3. Roast chicken until tender and a thermometer registers 180°F or juices run clear when thigh is pricked, about 1 1/2 hours. Remove chicken to a carving board. Skim off fat. Set Dutch oven over direct heat and add broth and wine. Boil, stirring up browned bits from bottom of pan, for 3 minutes. Dissolve cornstarch in Cognac and stir into sauce. Cook, stirring, until thickened, about 1 minute. Carve chicken and serve with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

Rate It

Your rating: None
4.159375
Average: 4.2 (16 votes)