Poulet Cocotte Grand Mere One Pot Chicken Meal Recipes

POULET EN COCOTTE (CHICKEN IN A POT)

Steps:

• 1. For the Brine Place the salt and sugar into a bowl large enough to contain the water/wine and the chicken, and can fit into your refrigerator. Mix until all of the ingredients are absorbed into the water. Immerse the chicken into the brine, and place the bowl into the refrigerator for about three hours.
• 2. Chef's Note: What is brining? Brining meats before cooking them is a very effective way to increase the moisture and tenderness of the meat. Brining is similar to marinating, but uses a simpler liquid for soaking the meat. The process of soaking meat in salted water causes the meat's cells to absorb some of the water through osmosis, making it moister when cooked. What about that sugar? Sugar, while not essential to a brine, is a useful ingredient. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken. A good rule of thumb is to add the same amount of sugar by volume as salt. Kosher versus Table Salt When it come to brining, kosher and table salt to about the same thing... So why the difference in measurement? Well, kosher salt has a larger grain than table salt, so there is more air between the salt particles. When you use 1 cup of kosher salt, or 1/2 cut of table salt, you're basically getting the same amount of salt.
• 3. Adjust oven rack to lowest position and heat oven to 250f (120c).
• 4. Remove the chicken from the brine, and pat dry with paper towels, or a clean kitchen towel, and then season with some salt and pepper. Chef's Note: If you're using a kitchen towel (my method) make sure that you immediately throw that towel into the wash, and don't use it for anything else.
• 5. Heat the oil in a large dutch oven, over medium heat, until the oil just begins to shimmer, and throws off wisps of smoke.
• 6. Place the chicken, breast-side up in the dutch oven, and scatter onion, celery, and bay leaf around the chicken.
• 7. Cook, stirring occasionally, until the veggies are browned... As well as the bottom of the chicken. This should take from 8 to 10 minutes.
• 8. Place the lid on the dutch oven, and put in the preheated oven, and bake until an instant-read thermometer hits 160f (71c) when inserted into the thickest part of the breast. This should take from 80 to 110 minutes. Chef's Note: Make sure that the probe is not hitting any bone.
• 9. Transfer chicken to carving board, tent loosely with foil, and allow to rest for 20 minutes. Chef's Note: Allowing the chicken to rest will help to redistribute the juices that have been hiding out inside the chicken.
• 10. While the chicken is resting... Strain the chicken juices from the dutch oven through a strainer into a fat separator Press on the solids to extract as much liquid as possible. Discard solids, and that should leave you about 1cup of liquid. Allow liquid to settle about 5 minutes, then remove the fat from the liquid, and then pour into a small saucepan. Set saucepan over low heat, and allow to slowly simmer for about 10 minutes. Chef's Note: Since the chicken is resting for 20 minutes, this should give you ample time to de-fat and simmer the chicken juices. Chef's Note: This is a simple dish, so these juices are not, technically, defined as a sauce... they are just warmed up juices from the chicken, but OH are they packed with flavor.
• 11. Carve the chicken, and serve with the a jus (juices), at the table.
• 12. Serving Suggestions: This is just the main course. You can serve this dish with any number of sides. How about some long-grain white rice, or some smashed golden potatoes. I've made this for clients by using a bed of cheesy garlic mashed potatoes, placed the carved chicken on top, and then drizzled some of the a jus over the top. For a veggie, I might use garden fresh green beans, or maybe some steamed broccoli. Enjoy Keep the faith, and keep cooking...

POULET DE GRAND-MERE

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
• Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.
• For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
• Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.
• Serve the sliced chicken with the jus and garnish with chopped parsley.

MOM'S CHICKEN EN COCOTTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
• Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.