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1 free range chicken
300 g small new potatoes
30 g butter
4 cloves garlic
6 sprigs of thyme
25 cl white wine
dash olive oil
fine salt and freshly ground pepper
Remove the chicken from the refrigerator an hour before cooking. Melt the butter and combine with olive oil on low heat, season and then add the chicken, browning it on all sides. Deglaze with white wine (room temperature, to avoid thermal shock). Remove the chicken from the cocotte and place a layer of potatoes, peeled, whole or cut depending on their size. Replace the seasoned chicken. Cut the shallots in half lengthwise without peeling them. Add them around the chicken, along with the garlic cloves, also unpeeled. Sprinkle with thyme and cover.
Cook in the oven for 1 hour and 15 minutes at 200°C/400°F. Remove the cover and cook for another 10 minutes. Serve the chicken with the tender potatoes, the comfit shallots and garlic, and a green salad on the side.