Raquel, author of Los Tragaldabas, talks to us today about that always chup chup, that way of cooking and flavors of yesteryear that we like to recover and savor so much. To do this, he brings us an uncomplicated recipe, which with just a few minutes of preparation and a little patience for it to finish cooking, can turn out to be an exquisite recipe. I encourage you to try!

Today I bring you a recipe that, in addition to being very simple, is very tasty. At home we love chicken, I think it is a meat that can be used a lot, we can also prepare it in a thousand ways depending on the part we are going to cook.

I personally love the breast, although it is the driest part, it is the one I like the most. Unlike my children, whose thighs are their favorite part. The combination of the chicken thighs with the vegetables results in a simply delicious dish, a very traditional recipe made chup chup as in the old days. This is really how food keeps all its flavor, in the kitchen like almost everything in life, it just needs time and love.

To make the drumsticks I used my Le Creuset mineral blue cocotte , it couldn't be prettier, right? Like the other cocottes: due to the type of recipe it is, you can make it perfectly in other iron cocottes, be it the low cocotte or the saucepan type . Cooking in a cocotte gives you the security that your dish is going to be made in the most traditional way, the heat will be perfectly distributed throughout the cocotte and its cooking will be perfect. When you cook in this type of cast iron container, you must keep the fire at a medium temperature to ensure a perfect end result.

The choice of ingredients is very important, preferably I always buy free-range chicken, without a doubt its flavor is more intense and the texture of the meat varies from that of normal chicken. Vegetables, like meat, should be the best, a dish begins with the ingredients and the final result will depend on them. This recipe admits all the vegetables that we like the most and, above all, we can adapt it to seasonal vegetables, because we can take it throughout the year.


  • 800g of chicken thighs
  • 1 zucchini
  • 3 carrots
  • 2 red onions
  • 4 cloves of garlic
  • 3 ripe tomatoes
  • Laurel
  • Salt
  • Pepper
  • Chicken soup
  • extra virgin olive oil

preparation of the recipe

  1. We put in our cocotte a generous splash of olive oil covering the base, heat over medium heat.
  2. Add the vegetables, the whole garlic, the onion cut into quarters, the carrot in thin slices, the zucchini in not very small cubes, the tomatoes cut in quarters. The idea is that we have a stuck sauce in which the vegetables have a presence.
  3. Sauté everything until golden brown, add the chicken drumsticks, season with salt and pepper and add the bay leaf. Sauté together with the vegetables until browned.
  4. Add the chicken broth to cover our thighs. We put the medium low heat and stir from time to time until our sauce reduces.
  5. We serve directly in our cocotte. We can accompany it with some steamed potatoes.
  6. This type of stew is much better if we make it the day before. We will get it to settle and the flavor will be much more concentrated.


Elena said:

Compre una Cocotte pero no se utilizar los tiempos, donde podría ver recetas normales para aprender a utilizarla. Gracias

Antonio said:

Lo he preparado en mi cocotte de 26 sin tapar.
Eran 5 muslos y cabían perfectamente, sin amontonarse.
Ha quedado muy bien, con la verdura super blandita y el pollo perfecto, con un sabor estupendo, donde supongo que el caldo de pollo ayuda a dar ese toque sabroso.
He introducido una variante, sofriendo el pollo aparte en una sartén de hierro para dejarlo bien sellado mientras las verduras se iban haciendo. El aceite de sofreirlo (muy poca cantidad, que lo estamos sellando, no friendo), luego a la cocotte junto con el pollo.

Albert said:

L’he fet en el confinament. Excelent i fàcil.

Julia said:

He hecho la receta en mi cocotero y me ha salido genial!!!! No me lo puedo creer! Facilísima y riquísima. La incorporó a mi recetario básico. Gracias

Cristina said:

Tiene muy buena pinta y parece sencillo de hacer, pero me gustaría preguntaros, cuando decís que de un día para otro sabe mejor. ¿Guardáis el guiso en la propia cocotte en la nevera una vez enfriado? ¿O lo guardáis en un tupper? Muchas gracias!

Claudia said:

Me alegro que te guste, Montse! Muchas gracias y un saludo, Claudia

Montse Muncunill said:

Una receta facil y segura, siempre sale bien. Gracias !

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