Poulet en Cocotte

Poulet en Cocotte Recipe from Haiti - Hearty and Flavorful Chicken Dish

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Poulet en Cocotte is a classic French dish that translates to "chicken in a casserole." This recipe features a whole roasting chicken cooked with a variety of vegetables and herbs, resulting in a flavorful and comforting meal.

History

Poulet en Cocotte has been a popular dish in French cuisine for centuries. It is a traditional way of cooking chicken, where the bird is slowly cooked in a covered casserole dish with vegetables and herbs. This method of cooking helps to keep the chicken moist and tender, while allowing the flavors of the vegetables and herbs to infuse into the meat.

Ingredients

1 roasting chicken (4 lb (1.81 kg)) washed and dried
12 small new potatoes, peeled
0.5 tsp salt
0.5 tsp tarragon
water
0.25 tsp fresh pepper
0.75 cup tomato juice
5 tbsp margarine, divided
2 tbsp chopped parsley
2 tbsp oil
0.25 tsp thyme
1 bay leaf
8 oz (227 g) mushrooms
12 small white onions, blanched and peeled
1 cup artichoke hearts

How to prepare

Rub the inside of the chicken with salt, tarragon, and pepper.
In a large casserole dish that can comfortably hold the chicken, brown the chicken in 3 tbsp of margarine and oil, turning carefully to avoid breaking the skin.
Meanwhile, in a medium saucepan, boil the onions in enough water to cover for 5 minutes.
Drain the onions and set them aside.
In the same saucepan, boil the potatoes in enough water to cover for 2 minutes, then drain.
Remove the chicken from the casserole dish and add the onions and potatoes to the dish. Sauté them, stirring gently to scrape up the brown bits from the bottom, until the vegetables are lightly browned.
Return the chicken to the casserole dish.
Combine the tomato juice, bay leaf, parsley, and thyme, then pour the mixture over the chicken.
Cover the casserole dish tightly.
Bake in a preheated oven at 325°F (163°C) for 45 minutes.
Meanwhile, in a small skillet, sauté the mushrooms in the remaining 2 tbsp of margarine until lightly browned. Then add the mushrooms and artichoke hearts to the chicken mixture.
Cover the casserole dish tightly and bake for an additional 45 minutes, or until the chicken is tender.

Variations

Add a splash of white wine to the chicken mixture for a more complex flavor.
Substitute different vegetables, such as carrots, bell peppers, or zucchini, for a variety of textures and flavors.
Experiment with different herbs, such as rosemary, sage, or oregano, to customize the dish to your taste.

Cooking Tips & Tricks

Make sure to brown the chicken before adding it to the casserole dish. This will help to develop a rich flavor in the dish.

- Be sure to cover the casserole dish tightly while baking to ensure that the chicken stays moist.

- You can customize this recipe by adding your favorite vegetables or herbs to the dish.

Serving Suggestions

Serve Poulet en Cocotte with a side of crusty bread or over a bed of cooked rice for a complete meal. A simple green salad or steamed vegetables would also complement this dish nicely.

Cooking Techniques

The key cooking technique for Poulet en Cocotte is braising, which involves cooking the chicken slowly in a covered casserole dish with a small amount of liquid. This method helps to keep the chicken moist and tender, while allowing the flavors of the vegetables and herbs to meld together.

Ingredient Substitutions

Butter can be used instead of margarine for a richer flavor.

- Chicken thighs or drumsticks can be used instead of a whole roasting chicken for a quicker cooking time.

- Frozen artichoke hearts can be used instead of fresh for convenience.

Make Ahead Tips

This dish can be prepared ahead of time and refrigerated before baking. Simply cover the casserole dish tightly with foil or a lid and store in the refrigerator for up to 24 hours. When ready to cook, remove from the refrigerator and bake as directed.

Presentation Ideas

Garnish the finished dish with fresh parsley or a sprinkle of chopped chives for a pop of color. Serve the Poulet en Cocotte directly from the casserole dish at the table for a rustic and inviting presentation.

Pairing Recommendations

Pair Poulet en Cocotte with a light and crisp white wine, such as a Sauvignon Blanc or Chardonnay. A side of roasted or steamed vegetables would complement the dish nicely, as would a simple green salad with a tangy vinaigrette.

Storage and Reheating Instructions

Leftover Poulet en Cocotte can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a covered casserole dish and bake in a preheated oven at 325°F (163°C) until heated through, about 20-30 minutes.

Nutrition Information

Calories per serving

400

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 22g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 38g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 15% DV

Alergens

Contains: Milk

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy and satisfying meal option.

Summary

Poulet en Cocotte is a delicious and comforting French dish that is perfect for a cozy family dinner or special occasion. With a few simple ingredients and some patience, you can create a flavorful and satisfying meal that is sure to impress. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a cool autumn day, and I was visiting my dear friend Marie in the quaint village of Provence. As soon as I walked into her cozy kitchen, I was enveloped in the warm, inviting aroma of herbs and spices.

Marie greeted me with a smile and a hug, her eyes twinkling with excitement. "I have a special recipe to share with you today, ma chérie," she said, her French accent adding a touch of elegance to her words. "It's a traditional dish called Poulet en Cocotte, passed down from my grandmother."

I was intrigued. I had always admired Marie's culinary skills, and I knew that any recipe she shared would be a treasure. As we gathered the ingredients and prepared the dish together, Marie recounted the story of how she had learned to make Poulet en Cocotte.

"It all started when I was a young girl, helping my grandmother in the kitchen," Marie began, her voice soft and nostalgic. "She was a masterful cook, and she taught me everything I know about French cuisine. One day, as we were preparing dinner for the family, she decided to teach me this special recipe. Poulet en Cocotte, she called it, a rustic dish that perfectly captured the essence of Provence."

As we seasoned the chicken with herbs de Provence and nestled it in a bed of vegetables and mushrooms, Marie shared more details about the recipe. "The key to making Poulet en Cocotte is to cook it slowly, allowing the flavors to meld together and create a rich, savory sauce," she explained. "It's a labor of love, but the end result is always worth it."

As the dish simmered on the stove, filling the kitchen with its tantalizing aroma, Marie and I chatted about life, love, and the joy of sharing good food with loved ones. By the time the Poulet en Cocotte was ready to be served, I felt like I had been transported to a different time and place – a world where simple pleasures and delicious meals brought people together in harmony.

As we sat down to enjoy our meal, the tender chicken and flavorful vegetables melting in our mouths, I knew that this recipe would become a staple in my own kitchen. Over the years, I have made Poulet en Cocotte countless times, each batch a tribute to the beloved memories of that day in Provence with Marie.

I have added my own twist to the recipe, experimenting with different ingredients and techniques to make it my own. But no matter how many variations I try, the essence of the dish remains the same – a taste of tradition, a dash of nostalgia, and a whole lot of love.

Now, as I pass on the recipe for Poulet en Cocotte to you, my dear grandchild, I hope that you will cherish it as much as I do. May it bring you joy, comfort, and a delicious reminder of the bond that food creates between people – a bond that transcends time, distance, and generations.

Bon appétit!