8 Ways to Make Chicken en Cocotte

Chicken en Cocotte

Chicken en cocotte (“in a pot”) cooks chicken in its juices, which are later used to sauce the meat.

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 e

By Diane UngerOctober 15, 2019

Chicken en Cocotte with Apricots, Saffron and Tarragon

Tender and mild chicken gets a big savory-sweet flavor boost when accompanied by dried apricots and silky braised shallots. Saffron threads give the sauce a golden hue and a slightly minerally, subtly floral flavor and aroma.Serve the chicken with cou

By Diane UngerOctober 15, 2019

Chicken en Cocotte with Mushrooms, Leeks and Chives

“I don’t really love mushrooms...but the mushroom-leek sauce is just amazing,” one reader wrote in about our toss-in-the pot chicken with mushrooms and leeks.

By Diane UngerOctober 15, 2019

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

Chicken en Cocotte with White Wine and Braised Leeks

Chicken en cocotte is, essentially, a hands-off pot-roasted chicken. A covered Dutch oven insulates the bird from direct heat so it cooks gently, keeping the meat tender and juicy. We take the lid off partway through and crank up the oven so the bird

By Rose HattabaughFebruary 7, 2025

Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano

Cooking chicken in orange juice creates a bright pan sauce, with tomatoes and olives for punchy Mediterranean flavor.

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