Photograph by wynmaker .
Today we bring you a delicious recipe for chicken cooked in a Le Creuset cocotte doufeu !
Ingredients
(for 4 people)
- 4 free range chicken legs or a whole chicken cut into pieces
- 100gr dried blackberries
- 1 French onion (shallot)
- 50cl of fresh cream for cooking (crème fraîchte)
- 50gr of butter
- 25cl of young wine
- Salt / ground pepper
- 500gr of fresh tagliatelle
Preparation
- The evening before, marinate the chicken thighs in wine. An hour before, soak the blackberries in a bowl of cold water. Strain. Preheat the oven to 180ºC. Peel and finely chop the onion.
- Melt the butter over a low heat in the Doufeu: put the cleaned chicken pieces in. Add the chopped onion and fry. Cover the Doufeu, put some ice or cold water in the lid and place in the oven. Leave to cook for about an hour (the time varies according to the toughness of the chicken).
- Remove the Doufeu from the oven, add the wine, blackberries and crème fraîche. Place the Doufeu back on the oven at a very low temperature and allow to reduce for a few minutes. Serve with the tagliatelle.
