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Chicken en Cocotte
1 hour 35 minutes 15 minutes active
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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.
tablespoons salted butter, divided
large yellow onion, cut into 8 wedges
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.
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November 4, 2022
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.