This classic Grandma’s Chicken Cocotte recipe is simple and delicious! Perfect for a cozy family dinner. Start by preheating the oven to 350°F. Then, season 4 chicken thighs with salt and pepper.
In a cast iron pot (or oven-safe dish), heat 2 tablespoons of oil over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove from the pot and set aside.
Add 1 diced onion, 2 cloves of minced garlic, 1 diced bell pepper, and 1 diced carrot to the pot. Cook for about 5 minutes until softened, stirring often. Add 3 tablespoons of tomato paste and stir to combine.
Return the chicken to the pot, nestling it into the vegetables. Pour in ¾ cup of white wine or chicken broth. Finally, top with 6 sprigs of fresh thyme and 2 bay leaves.
Cover the pot with a lid or foil and bake in the preheated oven for 35-40 minutes, until the chicken is cooked through. Serve over mashed potatoes or noodles! Enjoy!
