Grandma’s Chicken Cocotte

This traditional French dish is simple, yet tasty and comforting. The slow-cooked chicken, served with potatoes and vegetables, makes for a delicious dinner!

  • 1 whole chicken
  • 3 tablespoons of olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon of dried thyme
  • 1 cup of white wine
  • 2 cups of chicken stock
  • 1 bay leaf
  • Salt and pepper to taste

Preheat the oven to 375°F. Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook until soft and golden, about 5 minutes. Add the garlic, carrots, celery, thyme and salt and pepper to taste. Cook for another 5 minutes.

Add the white wine and let it simmer for a few minutes. Place the whole chicken in the pot and pour the chicken stock over it. Add the bay leaf. Cover the pot with a lid and transfer it to the preheated oven.

Cook for 1 hour or until the chicken is cooked through (the internal temperature should be 165°F). Serve with potatoes or your favorite side dish.

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