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Chicken en Cocotte with Fennel, Tomatoes and Harissa

1 hour 35 minutes 15 minutes active

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Chicken en Cocotte with Fennel, Tomatoes and Harissa

North African chicken tagine inspired this version of chicken en cocotte. The sweetness of onion and fennel are balanced by the spiciness of harissa and the tanginess of tomatoes and white wine. If you like, offer additional harissa at the table for extra heat. Couscous, crusty bread or warmed flatbread are excellent accompaniments for this dish.

4

Servings

Tip

Don't drain the juice from the tomatoes. Add them to the pot along with the tomatoes. They lend color, acidity and a little sweetness to the sauce.

1 hour 35 minutes

15 minutes active

Ingredients

  • 4-4½

    pound whole chicken, wings tucked and legs tied

  • Kosher salt and ground black pepper

Directions

  1. 01
    Heat the oven to 400°F with a rack in the lower-middle position. Using paper towels, pat the chicken dry, then season on all sides with salt and pepper. Set aside.
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