in France

Poulet en cocotte du midi – Chicken in the southern French style in a pot

updated

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Ingredients for 4 servings:

  • 8 small chicken breasts
  • 4 tbsp oil
  • 120 g bacon, diced
  • 2 large onions, chopped
  • 1 bunch soup greens, cleaned
  • 1 bay leaf
  • e.g. thyme, marjoram
  • 5 large tomatoes
  • 500 ml wine, red, light
  • 1 jar of cognac
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the chicken breasts in oil in a large pot. Add the bacon and cook. Finely chop the onions, vegetables, bay leaf, thyme, and marjoram and add them to the pot and cook. Blanch the tomatoes, peel them, chop them, and add them to the pot and cook. Add the red wine, cognac, salt, and pepper to the pot and simmer with the lid on over low heat for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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