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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.
4
Servings
Tip
Don't use a chicken larger than 3½ pounds or it will be too large to allow heat to circulate, causing uneven cooking. Don't worry if the chicken isn't completely done after 16 minutes of pressure cooking and a 20-minute natural pressure release. Simply reseal pot and pressure cook for a few minutes more following the directions in the recipe.
1¼ hours
40 minutes active
Ingredients
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2
crisp, red-skinned apples, unpeeled, quartered lengthwise, cored and thinly sliced
-
2
tablespoons cider vinegar
Directions
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01In 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.
