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Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano
1¼ hours 40 minutes active
In this version of chicken en cocotte, the mildness of the bird is accented with robust Mediterranean flavors. We use fresh orange juice as the cooking liquid and stir in grated zest at the end to infuse the sauce with citrus essence. It’s easiest to grate the zest when the fruit is whole, so make sure to zest before halving and juicing. Oregano in two forms, dried and fresh, give the dish layered herbal flavor. Serve the chicken with warm crusty bread.
pound whole chicken, patted dry, wings tucked
Kosher salt and ground black pepper
01Season the chicken on all sides with salt and pepper. Place the chicken breast side up on a steam rack with handles; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, olives, orange juice and dried oregano, then bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.
Hi Chris -
The recipe above is designed for the Instant Pot. The other Chicken en Cocotte recipes for the Instant Pot will have the red flag at the top of the recipe that says, "Instant Pot." We have a couple of other Chicken en Cocotte recipes designed for the stovetop, but I would stick with the ones labeled "Instant Pot," since these were actually developed for the pressure cooker. Unfortunately, it's not an easy swap between stovetop and pressure cooker since individual ingredients have different amounts of moisture that can throw off the amount of liquid in the pot and affect cooking times and textures.
The Milk Street Team
I made the Instant Pot Chicken en cocotte with mustard and it was amazing. Can we assume that we can adapt the other ones to the pressure cooker? I ask because the pressure cooker version I made seemed to be different in terms of preparation.