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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
-
01Heat 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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