The cocotte is a French cast iron pot that allows slow and uniform cooking, a technique perfected in the rural regions of Burgundy and Auvergne. Chicken with wild mushrooms is an autumn dish that takes advantage of the harvest of boletus and girolles from the French forest. It represents the terroir and seasonal cuisine of Gallic gastronomy.
Mediterranean
Cocotte Chicken with Mushrooms
Cocotte chicken thighs with wild mushrooms and French white wine.
- France
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 26 g
- Sodium 580 mg
Story behind the dish
Preparation
Cocotte Chicken with Mushrooms is a preparation from France with medium difficulty. Reserve about 70 minutes in total (20 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bone-in chicken thighs of 250 g.
- Have ready: 300 g of assorted mushrooms.
- Have ready: 150 g of Paris mushrooms.
- Have ready: 2 chopped shallots.
- Have ready: 150 ml of dry white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the thighs with salt and pepper and brown them in butter in a cocotte…
Season the thighs with salt and pepper and brown them in butter in a cast iron cocotte, set aside.
-
In the same cocotte
In the same cocotte, sauté shallots for 3 minutes, add mushrooms and cook until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Deglaze with white wine
Deglaze with white wine, add broth, thyme and bay leaf.
-
Return the chicken skin side up
Return the chicken skin side up, cover the cocotte.
-
Cook in oven at 180 C for 40 minutes
Cook in the oven at 180 C for 40 minutes. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Remove the lid for the last 10 minutes to brown the skin.
Remove the lid for the last 10 minutes to brown the skin. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Serve directly in the cocotte with parsley and bread for dipping.
Serve directly in the cocotte with parsley and bread for dipping.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal wild mushrooms.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.