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The easiest roast chicken ever
Milk Street Bowtie Chicken en Cocotte

Chicken en Cocotte

1 hour 35 minutes 15 minutes active

Free

There is very little prep involved in this chicken en cocotte—or in a pot—and most of the cooking is hands-off. Cooking the chicken breast side down allows the delicate white meat to gently poach in the wine while the legs bake up above, a technique that helps equalize the cooking of the white meat (done at 160°F) and dark meat (done between 175°F to 180°F). Allowing the chicken to rest breast side up after prevents the white meat from overcooking.

5 tablespoons salted butter, divided
1 large yellow onion, cut into 8 wedges
8 medium garlic cloves, peeled and halved
1 1/2 cups dry white wine
10 thyme sprigs
1 4- to 4½-pound whole chicken, wings tucked and legs tied
Kosher salt and ground black pepper
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 cup finely chopped fresh tarragon leaves
Ingredients
  • 5

    tablespoons salted butter, divided

  • 1

    large yellow onion, cut into 8 wedges

  • 8

    medium garlic cloves, peeled and halved

  • cups dry white wine

  • 10

    thyme sprigs

  • 1

    4- to 4½-pound whole chicken, wings tucked and legs tied

  • Kosher salt and ground black pepper

  • 3

    tablespoons lemon juice

  • 2

    tablespoons Dijon mustard

  • ½

    cup finely chopped fresh tarragon leaves

Directions
  1. 01
    Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium, melt 1 tablespoon of the butter. When the foaming subsides, add the onion and garlic and cook until lightly browned, about 5 minutes. Pour in the wine and bring to a simmer. Lay the thyme sprigs on the onion mixture.
    See Demo
  2. 02
    Using paper towels, pat the chicken dry then season with salt and pepper. Set the chicken breast side down over the thyme and onions. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F to 180°F, 55 to 65 minutes. Using tongs inserted into the cavity of the chicken, carefully transfer it to a large baking dish, turning it breast side up. Let rest for at least 15 minutes.
    See Demo
  3. 03
    Meanwhile, remove and discard the thyme sprigs. Tilt the pot to pool the liquid to one side and use a wide spoon to skim and discard the fat. Bring to a simmer over medium and cook until thickened and reduced to about 1 cup (with solids), about 5 minutes. Off heat, whisk in the remaining 4 tablespoons butter, the lemon juice and mustard. Taste and season with salt and pepper. 
    See Demo
  4. 04
    Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks. Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl, stir in the tarragon and serve with the chicken. 
    See Demo
    01 11 18 Cpk 151
Tip: Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won't be enough space for heat to circulate, hindering even cooking.
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Chicken en Cocotte

Get Ready to Cook

4

Servings

1 hour 35 minutes

15 minutes active

Tip

Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won't be enough space for heat to circulate, hindering even cooking.

Ingredients
  • 5

    tablespoons salted butter, divided

  • 1

    large yellow onion, cut into 8 wedges

  • 8

    medium garlic cloves, peeled and halved

  • cups dry white wine

  • 10

    thyme sprigs

  • 1

    4- to 4½-pound whole chicken, wings tucked and legs tied

  • Kosher salt and ground black pepper

  • 3

    tablespoons lemon juice

  • 2

    tablespoons Dijon mustard

  • ½

    cup finely chopped fresh tarragon leaves

Step 1 of 4

Melt the butter

1
tablespoon salted butter
1
large yellow onion, cut into 8 wedges
8
medium garlic cloves, peeled and halved
cups dry white wine
10
thyme sprigs

Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium, melt 1 tablespoon of the butter.


When the foaming subsides, add the onion and garlic and cook until lightly browned, about 5 minutes. Pour in the wine and bring to a simmer. Lay the thyme sprigs on the onion mixture.

Step 2 of 4

Season and bake the chicken

1
4- to 4½-pound whole chicken, wings tucked and legs tied
Kosher salt and ground black pepper

Using paper towels, pat the chicken dry then season with salt and pepper. Set the chicken breast side down over the thyme and onions. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F to 180°F, 55 to 65 minutes. Using tongs inserted into the cavity of the chicken, carefully transfer it to a large baking dish, turning it breast side up. Let rest for at least 15 minutes.

Step 3 of 4

Prepare the sauce

4
tablespoons salted butter
3
tablespoons lemon juice
2
tablespoons Dijon mustard
Kosher salt and ground black pepper, to taste

Meanwhile, remove and discard the thyme sprigs. Tilt the pot to pool the liquid to one side and use a wide spoon to skim and discard the fat.


Bring to a simmer over medium and cook until thickened and reduced to about 1 cup (with solids), about 5 minutes. Off heat, whisk in the remaining 4 tablespoons butter, the lemon juice and mustard. Taste and season with salt and pepper. 

Step 4 of 4

Transfer and serve

½
cup finely chopped fresh tarragon leaves

Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks.


Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl, stir in the tarragon and serve with the chicken. 

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