Cocotte of Farmhouse Chicken

39 Cloves of Garlic, Potato Puree

Here’s a straightforward recipe for a succulent farmhouse chicken that’s sure to please the whole family. Cooking chicken in a cocotte is a traditional French method.

In Southern France, it’s quite popular to include numerous garlic cloves, which turn creamy and mild after prolonged, slow cooking. Serve the chicken directly from its cooking pot at the table. When you break open the pastry seal in front of your guests, the enticing aromas of garlic and thyme are released, creating an unforgettable sensory experience for everyone.

Cocotte of Farmhouse Chicken with 39 cloves of Garlic waiting to cook, photo by Francois

This dish is so spectacularly simple that I hope everyone tries it. You can choose to skip wrapping the cocotte in puff pastry. Although this might not lock in the juices as effectively and result in a less striking presentation, the dish will still turn out well.

Cocotte of Farmhouse Chicken with 39 cloves of Garlic, Potato Puree

ingredients

For the Chicken

• 2 tablespoons unsalted butter
• 1 farmhouse chicken weighing about 4 pounds
• 2 sprigs of thyme
• 1 bay leaf
• 1/2 lemon
• salt, pepper, and…