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Chicken en Cocotte with White Wine, Grainy Mustard and Tarragon
In the classic French dish chicken en cocotte, a whole chicken is gently cooked in a covered a pot (cocotte) until tender and moist, then carved for serving. The technique requires little prep and much of the cooking is hands-off and fuss-free. Using a pressure cooker makes it even easier by shaving off cooking time. To make this recipe, you will need the steam rack with handles that was included with the Instant Pot. The tarragon is added to the sauce just before serving so it remains vibrant and fresh; a good time to prep it is during the natural pressure release. Roasted fingerling potatoes are a good accompaniment.
pound whole chicken, patted dry, wings tucked
Kosher salt and ground black pepper
01Season 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 1 tablespoon of butter and let melt. Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the wine and thyme and bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.
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