Chicken Bonne Femme in a Cocotte

Pat the chicken completely dry with paper towels and season generously all over, including the cavity, with salt and black pepper. Peel the pearl onions, halve the potatoes, crush the garlic, and cut the lardons if not pre-cut.

Preheat your oven to 180°C, or 160°C for a fan oven, or 350°F. Place a large cast-iron cocotte over medium-high heat and add the butter and oil together.

Once the butter foam subsides and the fat shimmers, place the chicken breast-side down in the cocotte and sear for 5–6 minutes until deep golden brown, then turn and sear the other breast side for 5–6 minutes — do not rush this step, the fond is the foundation of your jus.

Turn the chicken onto its back and sear the base for a further 3–4 minutes until golden, then remove the chicken to a plate and set aside.

Pour off all but 2 tablespoons of fat from the cocotte, reduce heat to medium, and add the lardons. Cook for 4–5 minutes, stirring occasionally, until the lardons are lightly golden and have rendered their fat.

Add the pearl onions to the cocotte and cook for 3–4 minutes, stirring, until they take on a pale golden colour at the edges.

Pour in the white wine and scrape up all the browned bits from the base of the pan. Allow the wine to bubble and reduce for 2 minutes until the raw alcohol smell has gone.

Nestle the potatoes, garlic, thyme, and bay leaves around the base of the cocotte, then set the chicken on top, breast-side up.

Cover the cocotte tightly with its lid — if the lid does not form a tight seal, press a sheet of foil over the pot before placing the lid on top. Transfer to the oven.

Braise for 70–80 minutes until the chicken reaches an internal temperature of 74°C at the thickest part of the thigh when checked with a meat thermometer, and the potatoes are completely tender when pierced with a knife.

Remove the cocotte from the oven, lift out the chicken, and rest it uncovered on a board for 10 minutes. Taste the jus in the pot and adjust seasoning with salt and black pepper.

Carve the chicken into portions, discard the thyme sprigs, bay leaves, and garlic skins, and serve directly from the cocotte with the lardons, onions, potatoes, and jus spooned over.