Poussin en Cocotte

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 2.00
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Heidi Strydom

Always simple, is my culinary philosophy and my mantra. Sometimes it’s such simple dishes like this classic, Poussin en Cocotte, Baby Chicken Roasted with Vegetables that is the most satisfying. Home cooking at it's best.

Marthinus Strydom

The Story

I thought Poussin en Cocotte “Bonne Femme” would be very similar to Coq au Vin, but the wine makes it quite a bit different. Baby chickens are called poussins by the French and are often tastier than normal size chickens.

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Ingredients
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1 poussin (baby chicken) or large game hen
salt and cayenne pepper
2 tbsp (6 Teaspoons) unsalted butter
2 fat carrots, halved lengthwise then cut into -inch lengths
1 large stalk celery, halved lengthwise then cut into -inch lengths
3 large shallots, peeled and halved
3 fat cloves garlic, peeled
1 sprig fresh thyme or tarragon
100 g cubed bacon or pancetta
1 cup (48 Teaspoons) chicken or vegetable stock or broth, homemade if available
½ cup (24 Teaspoons) dry white wine
green beans or asparagus, steamed, as needed
chopped parsley, as needed

Method

  1. Preheat the oven to 190°C.
  2. Remove the neck and giblets from the chicken to use for stock. Wipe the baby chicken dry. Season it with salt and cayenne pepper.
  3. Fry the bacon until crispy and remove to a bowl.
  4. Heat a heavy skillet over medium high heat. Melt the butter in the pan with the bacon fat. When it stops sizzling, place the bird, breast side down in the pan.
  5. Brown it well on each side turning it carefully.
  6. Remove the browned bird to a plate. Add the vegetables to the pan. Cook them gently until browned on all sides.
  7. Scrape the vegetables into the bottom of a covered casserole (cocotte) just large enough to hold the bird and vegetables. Add the thyme and bacon.
  8. Place the browned poussin on top of the vegetables. Add the chicken stock and wine. Bring to a simmer on top of the stove. Cover and place in the oven. Cook until the bird is well browned and tender and the juices have reduced, for approximately 1 – 1 ¼ hours.
  9. Carefully remove the bird from the pot. Cut it in half. Remove any loose bones. Then remove the legs from each half. Place a breast or leg quarter onto each plate. Spoon some of the vegetables and cooking juices next to the meat. Garnish the plate with cooked green beans and chopped parsley.