Comida de la nevera
Chicken Thighs in a Cocotte
A comforting one-pot dinner of golden chicken thighs braised slowly with potatoes, carrot, celery and parsley root in a fragrant broth. Everything cooks together in a covered pot until tender and full of flavour, served with a fresh cucumber and tomato salad on the side.
What you'll need.
For the cocotte
- 5 chicken thighs
- 2 onions, chopped
- 1 carrot, sliced
- Parsley root, sliced
- Celery root, sliced
- Potatoes, sliced
- 2 garlic cloves
- 2 bay leaves
- 300 ml chicken broth
- Salt, pepper, cumin and coriander, to taste
- Oil for frying
For the salad
- 1 cucumber, sliced
- 1 tomato, sliced
- Red onion, chopped
- Garlic, chopped
- Fresh dill, chopped
- 1 tbsp cream cheese
- Olive oil
- Salt and pepper, to taste
How to make it.
- Season the chicken thighs with salt, pepper, cumin and coriander, and brown them in a little oil, then remove.
- Fry the onion, carrot and parsley root in the same pot, then add the garlic, celery root and potatoes.
- Return the chicken, add the bay leaves and chicken broth.
- Cover and cook for 40 minutes, until the chicken and vegetables are tender.
- For the salad, combine the cucumber, tomato, red onion, garlic and dill with cream cheese, olive oil, salt and pepper.
- Serve the cocotte hot with the fresh salad.
My tips.
Browning the thighs first adds deep flavour to the whole pot. Keep the lid on so everything stays juicy.
Good to know.
Can I make it ahead?
It reheats beautifully, so it is great for making ahead.
Can I use drumsticks?
Yes, drumsticks or a mix of thighs and drumsticks work well.
No parsley or celery root?
Just use extra carrot and potato.
Prep 20 min · Cook 45 min · Total 65 min · Serves 4
Nutrition.
~460 kcal · Protein 32 g · Fat 26 g · Carbs 24 g (approximate, calculated automatically)
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