Pollo en cocotte

Esta es una manera diferente de hacer el pollo asado de siempre .

La ventaja que tiene al hacerlo en una cocotte es que al conservar la humedad en la cocción, el pollo queda mucho más tierno que al hacerlo directamente en el horno.

Si no habéis oído hablar de las cocottes os aconsejo que miréis este vídeo, pues viéndolo se entienden muy bien las ventajas de este tipo de ollas/cazuelas.

 

INGREDIENTES:

– 1 Pollo

– 1 Limón

– 1/2 Vaso de vino blanco

– Aceite de oliva

– 3 ó 4 dientes de ajo

– Una ramita de tomillo

– Sal y pimienta

 

REALIZACIÓN:

Una vez limpio el pollo salpimentar el interior, introducir una ramita de tomillo y 3/4 del limón.

Salpimentar el exterior y rociar con el trozo de limón que queda

Poner a calentar el horno, arriba y abajo, a 180º

Poner la cocotte al fuego y cuando esté bien caliente (nunca a fuego fuerte) poner un fondo de aceite y los ajos.

Cuando esté el aceite caliente poner a dorar el pollo, girándolo de vez en cuando para que quede dorado por todo el contorno.

Una vez el pollo esté bien dorado rociar con el vino e introducir la cocotte en el horno con la tapa puesta de forma que no cierre del todo.

Dejar cocer en el horno hasta que esté hecho. Yo calculo una hora por Kl. de pollo y queda bastante al punto.

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