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Milk Street Recipe
Instant Pot

Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano

1¼ hours 40 minutes active

Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano

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.

Ingredients
  • 3½

    pound whole chicken, patted dry, wings tucked

  • Kosher salt and ground black pepper

Directions
  1. 01
    Season 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.
cherry-tomatoes-green-olives-chicken-en-cocotte-fast-slow

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