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The easiest roast chicken ever

Chicken en Cocotte

Appears in March-April 2018

1 hour 35 minutes 15 minutes active

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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

Reviews
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.


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