Poulet en Cocotte Grand-Mère

Ingredients

• 1whole chicken — about 1.6 kg
• 400 gsmall potatoes
• 200 gcarrots — chunked
• 150 gpearl onions
• 150 gsmoked bacon — diced
• 250 mlchicken stock
• 2 tbspbutter
• 2 sprigsthyme
• to tastefine salt and black pepper

Method

1. Begin by patting the whole chicken dry with paper towels to ensure a crisp skin. Season it generously with fine salt and black pepper, making sure to cover all sides. In a large, heavy-bottomed cocotte or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, place the chicken in the pot, breast side down, and brown it on all sides until the skin is golden and flavorful, about 5-7 minutes per side. Remove the chicken and set it aside on a plate.
2. In the same pot, add 150 g of smoked bacon cut into lardons. Cook over medium heat until the bacon is browned and has released its fat, about 5 minutes. Add 150 g of peeled pearl onions, stirring occasionally, until they begin to soften and take on a slight golden color.
3. Add 200 g of carrots, peeled and cut into large chunks, and 400 g of small potatoes, scrubbed and halved if large, to the pot. Stir the vegetables in the bacon drippings, allowing them to soften slightly for about 5 minutes. This step helps the vegetables absorb the rich flavors of the bacon and chicken drippings.
4. Pour in 250 ml of chicken stock, scraping up any browned bits from the bottom of the pot to incorporate them into the sauce. Nestle the chicken back into the pot, breast side up, along with any accumulated juices. Add 2 sprigs of thyme for an aromatic depth.
5. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the chicken to cook gently for about 45 minutes, or until the internal temperature reaches 75°C (165°F) and the meat is tender. Baste the chicken once or twice during cooking to keep it moist and flavorful.
6. Once the chicken is cooked through, remove it from the pot and let it rest on a cutting board for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains juicy.
7. Meanwhile, increase the heat under the pot to medium-high and let the sauce reduce slightly, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and black pepper if necessary.
8. Carve the chicken into serving pieces and arrange them on a platter. Spoon the vegetables and sauce over the chicken, discarding the thyme sprigs. Serve hot, allowing the comforting aroma to draw everyone to the table.