One-Pot French Chicken

french-chicken-1

This one-pot French chicken recipe encapsulates the essence of French countryside dining, simplifying the cooking process without compromising on flavor. By roasting chicken with a selection of vegetables, herbs, and a rich broth-wine base, this dish promises a serene kitchen and a succulent meal reminiscent of a quaint French bistro, all while keeping cleanup to a minimum.

Prep Time

20 minutes

Cooking Time

1 hour

Servings

4 servings

Ingredients

  • Chicken thighs, 4 (bone-in, skin-on, about 2 pounds or 900 grams)
  • Shallots, 4 (peeled and halved)
  • Carrots, 2 (large, peeled and cut into 2-inch pieces, about 300 grams)
  • Celery, 2 stalks (cut into 2-inch pieces, about 150 grams)
  • Mushrooms, 8 oz (sliced, about 225 grams)
  • Bacon, 4 strips (cut into pieces, about 120 grams)
  • Garlic cloves, 4 (minced)
  • Fresh thyme, 1 tablespoon (or 3 sprigs)
  • Fresh rosemary, 1 tablespoon (or 2 sprigs)
  • Chicken broth, 2 cups (480 ml)
  • White wine, 1 cup (240 ml)
  • Olive oil, 2 tablespoons (30 ml)
  • Salt, 1 teaspoon (5 grams)
  • Black pepper, ½ teaspoon (2 grams)
  • Lemon juice, 2 tablespoons (30 ml)
  • Parsley, for garnish (chopped, about ¼ cup or 15 grams)

Method

  • Preheat your oven to 375°F (190°C).
  • Season the chicken thighs with salt and pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes each side. Remove chicken and set aside.
  • In the same pot, add bacon and cook until crisp. Remove bacon and set aside, leaving the fat in the pot.
  • Add shallots, carrots, celery, and mushrooms to the pot, sautéing until slightly softened, about 5 minutes.
  • Stir in garlic, thyme, and rosemary, cooking until fragrant, about 1 minute.
  • Pour in chicken broth and white wine, scraping any browned bits from the bottom of the pot.
  • Return the chicken and bacon to the pot, bringing the liquid to a simmer.
  • Cover the pot and transfer it to the oven. Roast for about 45 minutes, or until the chicken is fully cooked.
  • Remove from oven, transfer chicken and vegetables to a plate. Boil the remaining liquid over high heat until reduced by half, about 10 minutes. Stir in lemon juice.
  • Serve the chicken and vegetables with the sauce, garnished with parsley.

Create a realistic photo of a rustic one-pot French chicken dish, showcasing golden-brown chicken thighs nestled among shallots, carrots, celery, and mushrooms, all simmered in a rich, herb-infused broth-wine sauce, garnished with fresh parsley and served in a classic enamel pot.

Nutritional Information (Approx)

  • Calories: 650
  • Protein: 46g
  • Fat: 35g
  • Carbohydrates: 23g
  • Sodium: 950mg
  • Fiber: 4g

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