Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and prepare a large roasting pan.

2. 2

   In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of Herbs de Provence, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then rub this mixture evenly over the 2 coquelets, ensuring to season both inside and out.

3. 3

   Arrange the 2 prepared coquelets in the large roasting pan along with 1 pound of halved small potatoes and 2 chopped medium carrots, then roast for 30 minutes, turning the vegetables once during this initial roasting period.

4. 4

   While the coquelets are roasting, sauté 2 finely chopped shallots and the remaining 2 minced garlic cloves in 1 tablespoon of olive oil in a saucepan over medium heat for 3 minutes until they have softened.

5. 5

   Deglaze the saucepan with 1/2 cup of dry white wine, scraping any browned bits from the bottom, then add 1 cup of chicken broth, 1 tablespoon of Dijon mustard, the juice of 1 lemon, and 1 can (13.5 fl oz / 400 ml) of full-fat coconut milk, and simmer the sauce for 10-15 minutes until it slightly thickens, stirring occasionally.

6. 6

   After the initial 30 minutes of roasting, pour the coconut cream sauce evenly over the coquelets and vegetables in the roasting pan, and continue to roast for an additional 20-30 minutes, or until the coquelets are cooked through and their internal temperature reaches 165°F (74°C).

7. 7

   Remove the coquelets from the oven and allow them to rest for 5 minutes before carving, then garnish with 2 tablespoons of fresh chopped parsley before serving.