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.
- Makes4 servings
- Cook Time1¼ hours
- Active time plus cooling40 minutes active
- 2
In this version of chicken en cocotte, the mildness of the bird is accented with robust Mediterranean flavors. We use fresh orange juice as the cooking liquid and stir in grated zest at the end to infuse the sauce with citrus essence. It’s easiest to grate the zest when the fruit is whole, so make sure to zest before halving and juicing. Oregano in two forms, dried and fresh, give the dish layered herbal flavor. Serve the chicken with warm crusty bread.
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.
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