Pot-Roasted Chicken

Name: Pot-Roasted Chicken (Poulet cocotte)
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: Serves 4 to 5
Cuisine: French
Ingredients: ½ teaspoon thyme leaves; Salt and pepper; 4 tablespoons (60 ml) boiling water; 3 lb. (1.4 kg) broiling or frying chicken (reserve the liver and gizzard); 6 baby onions, peeled; 4 tablespoons (60 g) butter, divided; 1 tablespoon olive oil; 2 ¼ lb. (1 kg) new potatoes; 2 thin slices salt pork or bacon

Poulet cocotte

Preparation info

Serves
4 to 5

Difficulty
Medium
Ready in
2 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

2 thin slices salt pork or bacon
3 lb. (1.4 kg) broilin

Main course
Gluten-free

Method

Remove the rind from the salt pork or bacon. Soak salt pork for an hour, then drain and pat dry with a clean cloth (bacon doesn’t need to be soaked). Cover the thighs of the chicken with the salt pork or bacon (barding), and tie the slices in place with string or attach them with toothpicks.

Melt 2 tablespoo