Chicken en Cocotte
Chicken en cocotte (“in a pot”) cooks chicken in its juices, which are later used to sauce the meat.
- Makes4 servings
- Cook Time1 hour 35 minutes
- Active time plus cooling15 minutes active
- 7
There is very little prep involved in this chicken en cocotte—or in a pot—and most of the cooking is hands-off. Cooking the chicken breast side down allows the delicate white meat to gently poach in the wine while the legs bake up above, a technique that helps equalize the cooking of the white meat (done at 160°F) and dark meat (done between 175°F to 180°F). Allowing the chicken to rest breast side up after prevents the white meat from overcooking.
Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won't be enough space for heat to circulate, hindering even cooking.
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