Slow-roasted coquelet with champagne, garlic, and vegetables.

This type of chicken, called a “coquelet,” is about the size of two fists and can be found both in large hypermarkets and smaller stores. This type of chicken stands out for its authentic country flavor and meat texture. It’s a tasty, healthy option, raised on a plant-based diet, a better choice compared to the typical mass-produced chicken, which is often full of hormones and other unwanted additives.

Ingredients:

• 2 coquelet chickens
• A few celery stalks
• Fresh rosemary
• 2 heads of garlic
• 4 small onions
• Olive oil
• 5-6 medium potatoes
• 5-6 carrots
• Smoked salt (optional, if you don’t have it, regular salt works)
• Pepper
• Spice mix: 1 teaspoon sweet paprika, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon sage, 1 teaspoon oregano
• A glass of champagne (or sweet white wine if you don’t have champagne)
• Green garlic for garnish (optional)

Preparation:
Thoroughly wash the chickens and place them in the cooking pot. Sprinkle the spices over them, then add the champagne and olive oil. Mix well to evenly coat the chickens with the seasoning.

Let the chickens marinate while you prepare the rest of the ingredients.

In the meantime, preheat the oven to 170°C (340°F) and start cleaning the vegetables.

Leave the garlic unpeeled and cut each clove in half. Cut the potatoes into about four pieces each, do the same with the onions, slice the carrots into roughly three pieces each, and chop the celery stalks into sections. Once all the vegetables are cleaned and chopped, remove the chickens from the pot and set them aside on a plate. Then, add the vegetables to the pot with the remaining seasoning mixture and toss well to coat everything evenly.

Sprinkle a little paprika, salt, and pepper over the vegetables. Place the chickens back on top, arranging them carefully over the vegetables.

Add fresh rosemary, salt, and pepper over the chickens. Pour about 2 cups of water into the pot, cover with a lid, and place it in the oven for one hour. Do not open the oven during this time.

After one hour, remove the lid and return the pot to the oven. Set the heat to the top heating element only (if your oven doesn’t have this option, simply increase the temperature slightly for this second phase). Continue cooking for about one more hour without opening the oven door.

When the time is up, take the pot out of the oven, season with finely chopped fresh garlic, and serve as desired.

This slow-roasted coquelet with champagne, garlic, and vegetables is a flavorful and elegant dish that’s surprisingly easy to prepare. The tender, juicy meat paired with aromatic herbs and a rich, savory sauce makes it perfect for a special dinner or a cozy family meal. Serve it with your favorite side dishes and enjoy a delicious, comforting feast that’s sure to impress.

If you try the recipe, let me know how you liked it! 😊

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