Cocotte of Farmhouse Chicken
Here's a straightforward recipe for a succulent farmhouse chicken that's sure to please the whole family. Cooking chicken in a cocotte is a traditional French method. In Southern France, it's quite popular to include numerous garlic cloves, which turn creamy and mild after prolonged, slow cooking. Serve the chicken directly from its cooking pot at the table. When you break open the pastry seal in front of your guests, the enticing aromas of garlic and thyme are released, creating an unforgettable sensory experience for everyone.
Cocotte of Farmhouse Chicken with 39 cloves of Garlic, photo by Francois
This dish is so spectacularly simple that I hope everyone tries it. You can choose to skip wrapping the cocotte in puff pastry. Although this might not lock in the juices as effectively and result in a less striking presentation, the dish will still turn out well.
Cocotte of Farmhouse Chicken with 39 cloves of Garlic, Potato Puree
ingredients
For the Chicken
2 tablespoons unsalted butter
1 farmhouse chicken weighing about 4 pounds
2 sprigs of thyme
1 bay leaf
1/2 lemon
salt, pepper, and espelette
1 cup of white wine
4 slices of smoked bacon (optional)
4 heads of garlic, or 39 unpeeled cloves
4 ounces puff pastry, bread dough, or even flour and water mixed together
1 egg yolk mixed with 1 T. cold water
For the Potato Puree
2 pounds of Yukon Gold potatoes, peeled and cut into large pieces
1 cup of whole milk
4 to 8 ounces of unsalted butter, see notes
salt and pepper to taste
A pinch of nutmeg
directions
Preheat the oven to 350°F.
For the Chicken, Butter an oval Dutch oven slightly larger than your chicken. Season the chicken generously inside and out with salt, pepper, and espelette. Stuff the cavity with thyme, bay leaf, and lemon.
Lay the chicken in the cocotte with the wine. Arrange the garlic around the chicken and drape the bacon over the breasts. Cover with the lid.
Roll out the pastry dough to a size that can wrap around the entire rim of the cocotte and about 2 inches wide. Brush the edge of your cocotte with the egg wash. Lay the dough over the rim, pressing it down to create a tight seal. This pastry lid is crucial as it locks in all the steam, ensuring the chicken cooks evenly and remains moist. Brush the pastry with egg and bake the chicken for 2 hours.
Check the cocotte after 1 hour. If the pastry is getting too brown then wrap it in foil and continue baking.
For the Potato Puree, Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are very tender, usually 15-20 minutes. Drain the potatoes well. It’s important to remove as much water as possible to avoid a watery purée.
While the potatoes are cooking, gently heat the milk in a small saucepan or in the microwave until warm but not boiling.
Pass the cooked potatoes through a potato ricer or food mill back into the pot for the smoothest texture. If you don’t have these, a regular potato masher will work, but the purée might not be as fine.
Over low heat, gradually add the butter to the potatoes, stirring continuously. The potatoes will start to become creamy and smooth. Slowly mix in the warm milk until the purée reaches your desired consistency. It should be silky and smooth—season with salt, pepper, and nutmeg to taste.
The most dramatic part of this dish is the presentation. Bring the cocotte directly to the table. Make sure your guests are present as you break the pastry seal. This releases the fragrant aromas of garlic and thyme, creating an unforgettable sensory experience.
While cutting the chicken into serving pieces reduce the cooking juices by 50%. Serve the chicken drenched in the sauce with the garlic still in its jacket. Pass a green salad and potato puree separately.
notes
This is a great hands-on kind of dish. Tell your guests it is perfectly fine to pick up the garlic cloves and squeeze the garlic puree into your mouth.
Cocotte: The French word cocotte denotes a covered casserole usually made from clay.
Butter: Fernand Point, a revered French chef was famously known for his love of butter. His quote, “Butter, butter, more butter!” reflects his philosophy that symbolizes the indulgence and depth of flavor that butter can bring to classic French cuisine. Add as much butter as you like.
variation
"Cocotte Grand-Mère," also known as "Grandmother's Chicken," is a classic French dish known for its homely and comforting flavors. Remove the garlic cloves and add 1/2 pound of peeled pearl onions, 1/2 pound of small button mushrooms, and 1 pound of Yukon Gold potatoes peeled and quartered. Cook the same way and serve with a green salad.
Cocotte of Farmhouse Chicken with 39 cloves of Garlic, photo by Francois
