Cuisses de Poulet braised in a Dutch oven with vegetables

Medium

Cuisses de Poulet en Cocotte

Name: Cuisses de Poulet en Cocotte
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 bone-in skin-on chicken thighs; 2 carrots, cut into chunks; 2 potatoes, quartered; 1 onion, quartered; 4 cloves garlic, whole; 0.75 cup dry white wine; 1 cup chicken broth; 2 tbsp olive oil; 2 tbsp butter; 3 sprigs fresh thyme; 2 bay leaves; 1 tbsp Dijon mustard; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

(423)

1 hr 15 min4410 cal

By Chef Marco Deluca·Red Seal Certified Chef|February 28, 2024

Cuisses de Poulet en Cocotte is a rustic French braised chicken dish cooked low and slow in a Dutch oven (cocotte) with root vegetables, white wine, and fresh herbs. The bone-in thighs become impossibly tender while the skin stays crispy from the initial sear. The braising liquid transforms into a rich, flavourful sauce. This is French country cooking at its finest.

frenchbraisedcocottedutch-oven

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Use a Meat Thermometer

“The only reliable way to know chicken is safe and perfectly cooked is an instant-read thermometer. Pull at 74°C (165°F) in the thickest part. No guessing, no cutting into it and losing juices.”

Nutrition Per Serving

410

Calories

36g

Protein

22g

Fat

18g

Carbs

Fiber3g

Sugar5g

Sodium560mg

Reviews

4.9 / 5 (423 reviews)

Justin G.

Jul 12, 2025

Easy to follow and turned out amazing. A new favourite.

Daniel J.

Jun 22, 2025

Followed the recipe exactly and it was perfect.

David N.

Oct 19, 2025

The flavours are incredible. Restaurant quality at home!

Amanda L.

Aug 9, 2025

Simple ingredients, amazing results. Highly recommend.

Recipe at a Glance

Prep:

15 min

Cook:

1 hr

Total:

1 hr 15 min

Servings:

Difficulty:

Medium

Pro Tips

1Use a heavy-bottomed Dutch oven for even heat distribution.
2Don't skip the searing step — it adds incredible depth of flavour.
3The sauce should be glossy and coating — if too thin, remove chicken and reduce on stovetop.

Variations

Add mushrooms with the vegetables for extra umami.
Use red wine instead of white for a deeper sauce.
Add olives and preserved lemon for a Provençal twist.

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Cuisses de Poulet en Cocotte

Trust us — this Cuisses de Poulet en Cocotte will become your new favourite.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience