Poulet en Cocotte

Ingredients

• White wine (1/2 cup)
• Chicken broth (1 cup)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Rosemary (2 sprigs)
• Thyme (2 sprigs)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Potatoes (4 medium, peeled and quartered)
• Carrots (4 medium, peeled and cut into chunks)
• Chicken (1 whole, about 3-4 pounds)

Instructions

1. Preheat the oven to 350°F.
2. Season the chicken with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Add the chicken and brown on all sides, about 5 minutes per side.
5. Remove the chicken from the pot and set aside.
6. In the same pot, add the onions, garlic, carrots, and potatoes. Cook for 5 minutes, until slightly softened.
7. Add the thyme, rosemary, chicken broth, and white wine to the pot. Stir to combine.
8. Place the chicken back into the pot, cover with a lid, and transfer to the preheated oven.
9. Cook for 1 hour, or until the chicken is cooked through and the vegetables are tender.
10. Remove from the oven and let rest for 10 minutes before serving.
11. Serve the Poulet en Cocotte with the vegetables and pan juices.