Cocotte Block

Braised Chicken Thighs with Herbed Potatoes and Aromatics

1 hour 30 minutes
Serves 4
LunchFrenchSoy-free
Herb's take

Welcome to the French countryside, where 'en cocotte' means the dish does the heavy lifting. Today you’ll master the art of slow braising chicken and potatoes together for maximum flavor extraction and a bouquet of herbal aroma that’s très magnifique.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 325°F (163°C).
  2. 02
    Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  3. 03
    Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, until deep golden brown and crisp, about 6 minutes. Flip and brown the other side for 3 more minutes, then transfer to a plate.
  4. 04
    Pour off all but 1 tablespoon of fat from the pot. Add the onions and sauté until soft and lightly golden, about 5 minutes.
  5. 05
    Stir in the garlic and cook until fragrant, about 1 minute.
  6. 06
    Add the potatoes to the pot, stirring to coat in the onion-garlic mixture.
  7. 07
    Deglaze with the white wine, scraping up any brown bits from the bottom. Simmer until the wine is nearly evaporated, about 3 minutes.
  8. 08
    Return the chicken to the pot, nestling the thighs among the potatoes.
  9. 09
    Pour in the chicken stock. Add the thyme sprigs and bay leaves. Bring to a simmer.
  10. 10
    Cover the Dutch oven and transfer to the oven. Bake for 50 minutes, until the chicken is tender and the potatoes are meltingly soft.
  11. 11
    Remove the lid and dot the chicken and potatoes with butter. Bake uncovered for another 10 minutes to brown the top a bit.
  12. 12
    Discard the thyme and bay leaves. Sprinkle with chopped parsley before serving.
  13. 13
    Taste and add more salt and pepper if needed. Serve straight from the cocotte for maximum rustic appeal.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.