This Grandma’s Chicken Cocotte recipe is a hearty and delicious comfort food that’s sure to become a family favorite. It features succulent chicken pieces cooked with flavorful vegetables in a creamy white wine sauce. Serve it with some crusty bread or mashed potatoes for an easy and comforting meal.
- 4 large chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 cup white wine
- 2 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon fresh thyme leaves, chopped
- Salt and pepper to taste
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs and cook for about 5 minutes, or until golden brown. Remove from the heat and set aside.
Add the onion, garlic, carrot, and celery to the pot. Cook for about 5 minutes, stirring occasionally. Add the white wine and simmer for about 5 minutes.
Return the chicken to the pot and add the chicken stock. Bring to a boil then reduce heat to low. Simmer for about 20 minutes or until the chicken is cooked through.
In a small bowl, mix together the butter and flour until it forms a paste. Stir into the pot and cook for another 5 minutes or until thickened.
Add the thyme leaves and season with salt and pepper to taste. Simmer for another few minutes then serve hot with crusty bread or mashed potatoes.
