Chicken casserole with vegetables

Chicken in cocotte with vegetables - a delicious recipe for a cozy dinner

Preparation time: 15 minutes
Cooking time: 45-60 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4

When it comes to savory dishes, nothing compares to tender chicken, slowly cooked in a cocotte, an enameled cast-iron gem that blends tradition with modern technology. This type of pot is ideal for slow cooking, ensuring even heat distribution so that the flavors meld perfectly. Here’s how to prepare this chicken in cocotte with vegetables whenever you need a quick and tasty dish.

Essential ingredients:
- 1 free-range chicken, cut into pieces
- 1 handful of bell peppers (preferably of various colors), sliced
- A few rehydrated porcini mushrooms (or fresh mushrooms, if you prefer)
- ½ can of peeled tomatoes in their own juice (about 400g)
- Salt and pepper, to taste
- 1 teaspoon of sweet paprika
- 2 tablespoons of olive oil
- A sprig of dried thyme
- 1 bunch of fresh parsley, chopped
- 2 cloves of garlic, crushed

Step-by-step instructions:

1. Season the chicken: Start by seasoning the chicken pieces with salt, pepper, paprika, and the two tablespoons of olive oil. Make sure each piece is well coated. Cover the pot and let it chill in the fridge for 15 minutes to develop the flavors.

2. Prepare the vegetables: While the chicken is marinating, you can prepare the vegetables. Slice the bell peppers, and if using rehydrated porcini, make sure to soak them in warm water for 30 minutes to rehydrate. Then, chop them into large pieces.

3. Assemble the dish in the cocotte: In your cocotte, arrange the chicken pieces, then add the sliced bell peppers, porcini, and diced peeled tomatoes. Pour a cup of water over these ingredients, then add the sprig of dried thyme.

4. Slow cooking: Cover the cocotte with a lid and place it on the stove over low heat. Once it starts to boil, reduce the heat to the minimum. Let it simmer slowly for 45-60 minutes, depending on the type of chicken used. Free-range chicken may require a longer cooking time, but the result will be extremely tender and juicy meat.

5. Add garlic: 2-3 minutes before stopping the heat, add the crushed garlic. This will bring an extra flavor to your dish.

6. Serving: Once the chicken is cooked, sprinkle the chopped parsley on top for a fresh note. Serve it alongside mashed potatoes or a crisp green salad for a complete meal.

Useful tips:
- You can experiment with different vegetables, such as carrots or zucchini, depending on your preferences.
- If you don’t have porcini, champignon mushrooms are an excellent alternative.
- Your cocotte can be used on the stove and in the oven, but make sure to use it on low heat on the stove to avoid burning the dish.

This chicken in cocotte with vegetables recipe is not only a delicious main dish but also a great way to bring the family together at the table. The flavors combine perfectly, and the texture of the meat is unmatched. Try this simple recipe, and you will achieve a result that everyone will appreciate!

 Ingredients: a chicken (farmer I put) cut into pieces, a handful of bell peppers cut into strips (I put peppers of various colors), some rehydrated porcini mushrooms, half a can of peeled tomatoes in their own juice, salt, pepper, paprika, 2 tablespoons of olive oil, a sprig of dried thyme, fresh parsley, 2 cloves of garlic.

 Tags:  chicken meat pepper tomatoes