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Chicken en Cocotte
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.
4
Servings
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.
1 hour 35 minutes
15 minutes active
Ingredients
-
5
tablespoons salted butter, divided
-
1
large yellow onion, cut into 8 wedges
Directions
-
01Heat 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.
Pardon the interruption
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November 4, 2022
Classic
Wonderful, easy recipe. Reminded me of my French grandmother's casual dinners.
October 8, 2022
Great and simple recipe
We make this regularly. One suggestion is to use a good dry white wine …not oaky or sweet. A good Savignon Blanc.
January 7, 2023
Solid, flavorful one-pot recipe for whole chicken
En cocotte is great to keep chicken breast from over-cooking & being dry, plus the mustard sauce is really good! I think it's adorable that all cooking websites think the rest of America has an endless supply of < 4.5 lb. chickens available (not where I live! finding one < 5 lbs. is hard at a regular grocery store unless you buy organic & who has that kind of money?) but when I can get one that's close to 4.5 lbs., this is a great preparation for it!
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Really a good & simple recipe, next up I'll try the apricot version! Chicken was overcooked, but it was my fault. It weighed 3.65 lbs and I cooked it for 60 minutes (recipe calls for a heavier chicken). Internal breast temp was 205, so adjust accordingly. One question I have is if brining the bird is necessary with moist heat cooking? I chose an air-chilled/pasture raised chicken and water-brined it for 1 hour.