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Chicken en Cocotte with Mushrooms, Leeks and Chives
Mushrooms, leeks and garlic combine to make a delicious accompaniment to tender, juicy, perfectly cooked chicken. Lemon juice and whole-grain mustard perk up the butter-enriched wine sauce with bright acidity. To be efficient, chop the chives while the chicken cooks. Serve with mashed potatoes, egg noodles or steamed rice.
4
Servings
Tip
Don't be lax about washing the leeks. Their many layers trap a lot of dirt and sand. It's best to rinse them after slicing so you can get between the layers, then drain and pat them dry to remove excess moisture.
1¾ hours
30 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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November 17, 2022
The mushrooms are amazing
I don’t really love mushrooms, but my husband does - so I tried this recipe. The mushroom-Leek sauce is just amazing. The chicken is perfectly cooked and moist but its really about the sauce. I serve it with potato’s. It’s become a regular and worthy of company.
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The leeks and mushrooms taste amazing. One of my favorite meals is roast chicken so I struggle to sacrifice a whole bird to this method, however the sauce and mushrooms are so amazing it is worth it.