JOIN! 12 Weeks for $1

Chicken en Cocotte

4 Servings

1 hour 35 minutes 15 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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


  • 5

    tablespoons salted butter, divided

  • 1

    large yellow onion, cut into 8 wedges


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Megan B.
May 12, 2024
Family favorite chicken
We made it the first couple of times without the tarragon because we didn't have any on hand. It was still magnificent! This is a recipe that my college age kids all want to learn. Easy and impressive!
Lili Z.
March 11, 2024
French one pot chicken
Si flavor filled!
Jonathan W.
October 1, 2023
Really delicious and easy
This so delicious and easy, it’s a favorite in our house.
Amalia T.
November 4, 2022
Wonderful, easy recipe. Reminded me of my French grandmother's casual dinners.
Jonathan W.
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.
Shane W.

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.

Diana L.

This recipe is simple to make and tastes good. My son gave 5/5. I will make it again for sure. Thanks for the recipe.