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Chicken en Cocotte with Apricots, Saffron and Tarragon
Tender and mild chicken gets a big savory-sweet flavor boost when accompanied by dried apricots and silky braised shallots. Saffron threads give the sauce a golden hue and a slightly minerally, subtly floral flavor and aroma. Serve the chicken with couscous, egg noodles or rice pilaf.
4
Servings
Tip
Don't use unsulphured dried apricots. Their brown color will make the dish appear drab and dull. Use regular dried apricots instead.
1 hour 35 minutes
15 minutes active
Ingredients
-
4-4½
pound whole chicken, wings tucked and legs tied
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 400°F with a rack in the lower-middle position. Using paper towels, pat the chicken dry, then season on all sides with salt and pepper. Set aside.
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Decadent flavors. I tried this substituting boneless thighs and legs for the whole chicken and cutting the recipe in half. I cooked covered in the oven for only 14 minutes. Overall, it worked but I'll need to tweak the salt and portions a bit more next time if I make substitutions. The garlic was my favorite part! I had leftover spaetzle to go with it and it paired nicely.