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Milk Street Recipe
Instant Pot

Chicken en Cocotte with Shallots, Apples and Parsley

1¼ hours 40 minutes active

Chicken en Cocotte with Shallots, Apples and Parsley

In this version of chicken en cocotte, tangy-sweet sliced apples and savory shallots add depth to the cider-based sauce. A crisp, red-skinned apple such as Honeycrisp or Fuji works best; we leave the skins on to add color. The chicken is cooked on the steam rack with handles that was included with the Instant Pot; the long handles make it easy to lower the bird into the pot and remove it when it’s done.

Ingredients
  • 2

    crisp, red-skinned apples, unpeeled, quartered lengthwise, cored and thinly sliced

  • 2

    tablespoons cider vinegar

Directions
  1. 01
    In a small bowl, stir together the apples, vinegar and ½ teaspoon salt; set aside. Season the chicken on all sides with salt and pepper. Place the chicken breast side up on a steam rack with handles; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the shallots and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in the cider and thyme and bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.
shallots-apples-chicken-en-cocotte-fast-slow-v

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