Poulet en Cocotte Bonne Femme

Ingredients

White wine

1 cup

Chicken broth

2 cups

Olive oil

3 tablespoons

Salt and pepper

to taste

Fresh rosemary

2 sprigs

Fresh thyme

2 sprigs

Garlic

4 cloves, minced

Onion

1 large, chopped

Potatoes

4 medium, cubed

Carrots

4 medium, sliced

Whole chicken

1 (about 4 lbs)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the chicken generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
4. Add the chicken to the pot and brown on all sides, about 5 minutes per side. Remove and set aside.
5. In the same pot, add the chopped onions, minced garlic, sliced carrots, and cubed potatoes. Sauté for 5 minutes, until slightly softened.
6. Add the sprigs of thyme and rosemary, followed by the chicken broth and white wine. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
7. Place the browned chicken back into the pot, nestling it among the vegetables. Cover the pot with a lid.
8. Transfer the pot to the preheated oven and cook for 1 hour, or until the chicken is cooked through and the vegetables are tender.
9. Remove from the oven and let the Poulet en Cocotte rest for 10 minutes before serving.
10. Serve the chicken with the tender vegetables and flavorful pan juices. Enjoy this traditional French comfort food!