Pot-Roasted Chicken

By Matthew Guedry, May 8, 2016

Several years ago,  I had dinner at L’Auberge d’chez eux,  a restaurant in Paris located at  2 Avenue Lowendal in the 7eme arrondisement . Zagat’s describes the restaurant  as “authentic cuisine campagnarde” – i.e. country cooking “like your French grand-mère” used to make.  

My dinner  that night was “Poulet Cocotte”, a Pot-Roasted Chicken with Black Trumpet Mushrooms.  It was one of the most tender, moist and flavorful chicken dishes that I had ever experienced… a truly unforgetable, memorable meal. 

* A cast iron dutch oven works best for this dish.  Cast iron has superior heat distribution and retention – evenly heating the bottom and sidewalls of the vessel and across the lid.

2 slices bacon, cut crosswise into 1/4 ” lardons

3 lb whole chicken

4 tablespoons butter, divided

6 baby onions

1 lb small potatoes

12 white button mushrooms, quartered

2 tablespoons brandy

2 tablespoons olive oil

fresh thyme

1/4 teaspoon water

Salt & Pepper

Brine and truss the bird:  Whisk to combine well, 1 cup of kosher salt with 1 cup of sugar in a mixing bowl large enough to fit the chicken with cold water to cover.  Let brine for 1 hour, refrigerate or add ice to brine.  Remove from  bowl and dry well with paper towels.  Remove the  wishbone and season  the inside of the chicken, generously with salt and pepper. Stuff the cavity with a bunch of fresh thyme.  Truss the chicken with cotton butcher twine.

Melt 2 tablespoons of butter in a pot slightly larger than the chicken.  Brown the bacon lardons in the butter and remove with a slotted spoon onto paper towel.  Pat dry the trussed chicken with paper towel and add then add to the pot,  cooking over medium heat turning every 3- 5 minutes for even browning. (about 20 minutes)  Season with salt and pepper.

Peel the baby onions and wash the potatoes in cold water, drain and pat dry.

While the chicken is browning, heat 2 tablespoons of butter and 1 tablespoon oil in a frying pan large enough to hold in single layer, the onions and potatoes.  Add the onions and potatoes, and 1/2 teaspoon of thyme.  Cook for 20 minutes, shaking the pan to brown the vegetables evenly.  Season with salt and pepper.

In another fry pan, heat 1 tablespoon of butter with 1 tablespoon oil.  When hot, add the quartered mushrooms to the pan and brown.  Shake the pan occasionally to brown evenly.  Do not over agitate  the mushrooms or they will give up water and poach instead of browning.  When nicely colored, deglaze the mushrooms with brandy, ignite and reduce until alcohol burns off.

When the cooking time is up, remove the vegetables with a slotted spoon and add them, the bacon lardons, and the mushrooms to the pot with the chicken,  cover tightly with lid and continue cooking for about 30 minutes or until the internal temperature reaches 160F.

Lift the chicken out of the pot and carve.  Place on a warm platter and surround with the vegetables.   Discard the accumulated grease from the pot and deglaze with the water.  Bring to a quick boil, stirring constantly, season if necessary, and serve in a sauce boat on the side.

* Serve with a seasonal salad and french bread to lap up the jus.