Slow Roasted Coquelet with Braised Market Vegetables
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Coquelet slowly roasted in the oven with markets vegetable braised in white wine and chicken stock.
  • 1 Coquelet
  • 1 onion, sliced
  • 2 carrots, chopped
  • 1 clove of garlic, cut in half
  • 2 ribs of celery, chopped
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 tablespoon dijon mustard
  • Salt and pepper
  • Herbs to garnish
  1. Set your oven to 105C
  2. In a pan on med-high heat, add some cooking oil and brown the coquelet on all sides
  3. Once browned and the skin is crispy, transfer to a baking dish or oven safe plate.
  4. Brush with a little more cooking oil and season with salt and pepper
  5. Place the coquelet in the oven
  6. In a pan on med, heat your cooking oil
  7. Add onions and sweat for 5 minutes or until translucent
  8. Add celery and carrots and cook for 5 more minutes
  9. Add the garlic and cook for 1 more minute
  10. Add white wine and cook it down but don't let the pan dry
  11. Add the flour and let it cook for 5 minutes to cook the taste of the flour out
  12. Add the chicken stock and bring to a simmer
  13. Let the vegetable braise until the coquelet is done. About 20 minutes
  14. Stir into the vegetables the mustard and season with salt and pepper
  15. Don't forget to check on your coquelet. once the thigh registers 60C with a thermometer, you'll want to take it out and let it rest for 5 minutes tented with tin foil or a kitchen towel.
  16. Once the coquelet is rested, I cut it in half with kitchen shears and serve it on a bed of the braised vegetables
  17. Garnish with herbs and serve
Recipe by Picnics in Paris by Zia at