Uncover the delicious and classic French dish of “Chicken in a Pot” also known as poulet en cocotte, poulet grand-mère, or poulet ménagère. Learn how to make this hearty and flavorful dish that has been loved for generations. Perfect for any occasion, this roast chicken in a pot is a must-try for any food lover!
Uncover the delicious and classic French dish of “Chicken in a Pot” also known as poulet en cocotte, poulet grand-mère, or poulet ménagère. Learn how to make this hearty and flavorful dish that has been loved for generations. Perfect for any occasion, this roast chicken in a pot is a must-try for any lover of classic cookery.
Ah cot I’m delighted once again to take you back to the early part of the last century to the first class home kitchens of France for a wonderful chicken pot roast absolutely Exquisite with basic procedures yet so elegant and flavorful on the plate the garnish for pulon cot vary a
Great deal according to the seasons and the means today’s Standard Version uses bacon or cured pork belly tiny onions and mushrooms this pulon cot is often referred to as a p gr grandmother but also known as bonam good wife or mener housewife family chicken all named after laders you’ll have noticed but today
Executed by a keen gentleman whatever next so now a very nice freerange chicken these French label Rouge chickens are extremely good lightly cured pork belly or unsmoked slab bacon mushrooms tiny onions which if not available don’t hesitate to use shallots or or just a sliced onion brown ve or
Chicken stock and dry white wine potatoes to be fried separately parsley for decoration and a bouquet of thyme and Bay the chicken is seasoned inside and out and trussed so that it maintains a good nice compact shape in the pot Now we melt butter and oil and lightly color the bacon pieces along with the peeled onions take them out and put them aside the chicken is then browned in the same fat with the breast and the thighs towards the bottom of the pan don’t turn it onto its back until until it’s golden
All over these parts it’ll take a good 15 minutes over a moderate heat for the breast and the thighs to color and make sure the bird is well colored on one side of the breast before turning it onto the other side now sitting on its back return the
Onions and the pork to the pan a generous splash of wine the bouquet of herbs and the Stock cover and simmer gently for 45 to 50 Minutes the large diced potatoes are tossed over a gentle heat in a generous amount of butter and oil when they’re almost done and starting to turn golden pour off most of the fat add fresh butter and finish so the over a strong heat until nicely browned and
Crispy only seasoning with salt at the very last Minute the mushrooms red to the pot with just 15 minutes to go the chicken onto a serving dish to rest while the sauce is slightly thickened with a teaspoon or so of flour form a smooth slurry with a small amount of the sauce and stir back into the pot
Allow this to thicken the sauce as it simmers for a Minute strain out the garnish and lay it around the Chicken the sauce is served from a sauce Boat This is the Magnificent true flavor of early 20th century France so to all the ladies and housekeepers of old Leon men mer M and I’ve said besides wishing you B
33 Comments
How lovely. I guess have break out my French❤❤❤
You forgot to skim the fat from the sauce.
Brilliant.
I love all these dishes from france soain and portugal. My favourite type of food. Thanks, from london.
Another great dish from Pet's Pans
Thanks for all the great dishes. I love them all, i love france spain and portugal, and the food is a huge reason for that. Thanks for the great explanations and great dishes, keep it up in 2024. Happy new year.
fantastic as always Pete, happy new year.
Phenomenal, as always…. How is this channel not more popular?! Please maintain the quality and authenticity, and we can only trust wider appreciation will come!
Please Pete keep doing more it’s amazing 🤩
Good to see you back! You were missed. January was starting to look a bit bleak without a new culinary adventure.
Roast chicken and vegetables is a perfect cold weather food. Looks delicious.
Next Sunday's dinner for us. We are cooking more of your classics as they come available. Bon appetite!
I don't know how I found you, but so happy I did. Your videos are so beautifully done. Mouthwatering! Exactly to my culinary taste. Please keep it up. Can't wait to make this chicken! You should have SO many subscribers! Really good work.
Delightful Pete, thank you for your dedication to sharing quality cuisine with us.
Wonderful video! Question; What brand and size is your carbon steel frying pan?
Will give it a bash. Thanks for posting.
Onlookers must be thinking, "Mad dogs and Englishmen, but damn that boy can cook!" Sniff, sniff any spare?
Awesome!
That looks really good.
That piece of belly that falls through the grate @ 2:18 made me cry out in anguish.
The food looks delicious – but the most impressive thing about this video is that you seem to be able to manage the temperature in the pot over a charcoal grill. What is that diffuser plate you have under the pot – never seen that?
Merci beaucoup, Pete….I'll be trying this with the best quality chicken I ca find; there is a butcher near me that does decent birds.
Tony
Looks wonderful, but do any of these wonderful things you cook come with vegetables? I'd love to see some vegetable side dish recipes.
Outstanding, glad to have this presented as a suggested watch.
Edited to say this channel is fire, for me, so many back to back videos on here that are very approachable.
Hi Pete. Great vid as always. If you were to recommend one classic French home cooking book, what would it be?
God that looks bloody good. Thanks
Thank you Pete, I made it today and it tasted amazing. Even my mother appreciates my cooking skills after this dish now.
With all due respect to Pete and France, I'm going to convert this recipe to "Poulet en Instant Pot". 😂
Merci Mesdames indeed ! Our French brothers and sisters know a thing or two about how to live well.
Ooh la la, merci.
Now I'm hungry… but ironically of a dish I haven't made in a while, which my (french) uncle gave me the recipe for many many years ago: poulet aux 40 gousses d'ail. I think I'm going to work on a nice baguette tomorrow and go grab a fresh game hen on the farmers market…
Try to have 'Chicken korma'
Also spelled quorma
Much easier
Nicely done chef…