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Farmer’s cocottes with baby vegetables
Serves 4 :
– 4 free range chicken thighs
– 6 courgettes
– 2 lemons
– 8 cloves of garlic
– 8 small white onions
– Bouquet of basil, flat parsley and thyme
– Olive oil
– Piment d’espelette
-200gr cherry tomatoes
Preheat the oven to 150°C.
Brown the courgettes with 2 cloves of garlic for a few minutes. Then put them into the casseroles, with the halved tomatoes, the lemons, cut into quarters and the fresh herbs. Season and mix the ingredients well.
Place the chicken thighs on top, pushing them in with your finger.
Sprinkle with chilli. Pour a drizzle of olive oil onto the mixture, as well as 4 tablespoons of water.
Bake for 1 hour 30 minutes. To finish, remove the lid from the casseroles and leave to brown in the oven for 40 minutes.
The chicken and vegetables will be even crispier!
Advice from Patrick
A light red wine goes nicely with this dish, particularly a Bordeaux, such as Cote de Blaye or Cote de Castillon, with a predominantly Merlot base.