# Re your Chicken en Cocotte recipe: why not cut the chicken into pieces (e.g., thighs, breasts, wings, etc.) 1st? In fact, why not purchase and cook the pieces one likes vs a whole chicken?
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COMMENTS
Howard C.
August 6, 2019
I get all of that, Lynne. Because we "don't do wings, backs or drumsticks" -- just bone-in thighs and split breasts that I buy from a wonderful local free range farm -- I plan to make the recipe with 4 ea. thighs and split breasts. So, simply stated, is the "whole chicken" greater than the sum of its parts?
Lynn ClarkMilk Street Staff
August 6, 2019
Hi Howard - Since we only tested this recipe with whole chickens, I can't give you specific times or techniques for using chicken parts. What I can say is that I am confident it will take less time to cook than a whole chicken. I would suggest temping the chicken after about 30 minutes of cooking time to gauge where it is and how much longer it may need. I also think the parts will not release as much liquid as a whole chicken so you may not have as much liquid to reduce for the sauce and, therefore, the flavor won't be as concentrated. As an alternative, you may like our recipe, which calls for chicken parts. It also offers endless variation and a sauce made in the pan. Best, Lynn
Howard C.
August 7, 2019
Makes sense, Lynn. I think I'll try it both ways and let you know which works best.
