This chicken cocotte with white wine be converted into a fixed dish in your kitchen days. It's easy, healthy, light I best of all is that almost done alone. Being meat cooked in cocotte out tender and soft but very very juicy. If you have iron cocotte, you can use a pan but it must be suitable for the oven and if you have not you can roast on a grill tightly covered with aluminum foil.
Being covered does not evaporate juice and chicken bones almost one out of the oven. One last, you'll see. It also lets you add verduas that you like that with roasted chicken, tender, almost caramelized out. At last a planazo ideal place to end this week.
- 1 chicken, 2 kg. approx. - You know that I always use Choke
- salt
- pepper
- 2 tablespoons raspberry mustard (if you do not have you can use Dijon mustard)
- 4 carrots
- 8 small potatoes
- 3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 150 ml of white wine
- 150 ml of brandy, cognac or port wine
Directions
1. Preheat oven to 190 degrees.
2. Salpimentar While the chicken inside and out and a brush co kitchen with mustard paint it inside and out. Once well seasoned tie with cotton string: pass below the line, crossing it over the chicken and tie the legs on one another so that it is well collected.
3. Thoroughly clean the carrots and potatoes depriving the skin. Reserve
4. Place the cocotte the heat and add the extra virgin olive oil. Over high heat, brown the chicken on all sides and remove. Reserve on a plate.
5. Brown in the same oil the garlic and onion over medium heat. When they are, raise the heat to brown the carrots and potatoes. Add the wine and brandy and cook over high heat to evaporate the alcohol.
6. Set aside the vegetables on both sides of the cocotte and place the chicken inside. Cover the pan and place in preheated oven at 190 degrees for 1 hour (you may need a little more time, but usually, 1 hour and a half left in his point).
7. Uncover and turn on the broiler. Brown a couple of minutes the skin. Remove from the cocotte, remove the string. Serve with vegetables.
- You can cut it if you have a large pan to roast
- Add your favorite vegetables
- Dificultas Easy
- Preparation time: 1 hour and a half
- Servings: 6
I will implement this recipe, I loved it !!
A greeting
Pepi thank you very much. You're going to love it :)
Very good recetad
Thanks Cristina !!
Good morning Loleta!
What wonderful recipe!
I have a chicken in the fridge and the cocotte waiting, the truth is that I thought to release it with this recipe, just today, but I could not endure and Friday prepared a lentil... It may have been very gross, but they were so delicious! :DD
Today finally, Sunday "I revival" official with a chicken, I hope that it goes well, of course your recipe seems to have secured a good result, but you know that it also influences the Cook ja ja ja and some are a tad gross.
A greeting and thank you very much for your recipes!
Happy Sunday!
Hi Anna, sorry but I'm as mad and not I realized that you had not answered! The casserole should be re - new it every week and each time with different things. Are those things that there are to repay non-stop because they are worth, so lentils, Chicken Biscuits and everything I do in the cocotes! A hug and let me know your adventures :)
Just of buy a cocotte and the going to brand new with this recipe.
The mustard of raspberry where it gets? You can tell me mark, Maille do not see that you have it.
Thank you for your recipes.
Hi MIguel, then congratulations. Already you will see as you use the casserole without stop. Is a cooking different, that must be a temperature low-medium but that gives a texture different that to my me love. The mustard is from Maille. I'll give you the link below, but brought me gift of Paris, so it is possible that here not to sell it. You can use any mustard but good ea. Many thanks for writing. A hug and now I know how it goes
Thank you for the recipe!!! I was looking for amguna to release my cocotte in the oven with some breaste, so far I have only used it on stove. I'll tell you later!!
Oh how good! Well, you'll see what a rich thing. Tell me, huh?. Kiss
Hello Loleta, that size is the cocotte to to fit a chicken? I've always had the urge to buy one oval for this sort of thing, but I doubt the size. Also I'd like excessively large because then I use them less to be just two at home.
The recipe has a great pint. I can't wait to try it.
Hello Ainhoa, then I would say that lanideal is 29. The chicken enters justito, but good and going to serve fish, roast beef and rice. We tend to use it less, but both rice and roast come out great. For example sirloin and loin tape enter perfectly, so I encourage you because you'll benefit from safe. A hug and thank you very much for joining me :)