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Chicken en Cocotte with Fennel, Tomatoes and Harissa

Chicken en Cocotte with Fennel, Tomatoes and Harissa

By Diane UngerOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    1 hour 35 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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 extra heat. Couscous, crusty bread or warmed flatbread are excellent accompaniments for this dish.

Tip

Don't drain the juice from the tomatoes. Add them to the pot along with the tomatoes. They lend color, acidity and a little sweetness to the sauce.

Ingredients
  • 4-4½

    pound whole chicken, wings tucked and legs tied

  • Kosher salt and ground black pepper

  • 5

    tablespoons salted butter, divided

  • 1

    large yellow onion, cut into ½-inch wedges

  • 1

    large fennel bulb, trimmed, halved, cored and sliced crosswise ½ inch thick

  • 6

    medium garlic cloves, chopped

  • ¼

    cup harissa

  • 2

    teaspoons ground turmeric

  • 28

    ounce can whole tomatoes, lightly crushed

  • 1½

    cups dry white wine

  • ½

    cup chopped pimento-stuffed green olives

  • 1

    tablespoon grated lemon zest

  • ¼

    cup finely chopped fresh mint

Step 1

Heat the oven to 400°F with a rack in the lower-middle position. Using paper towels, pat the chicken dry, then season on all sides with salt and pepper. Set aside.

Step 2

In a large (at least 7-quart) Dutch oven over medium, melt 1 tablespoon of butter. Add the onion and fennel, then cook, stirring occasionally, until lightly browned, about 8 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the harissa, turmeric and tomatoes, then bring to a simmer and cook until the mixture thickens, 5 to 7 minutes.

Add the wine and return to a simmer, then place the chicken breast-side down in the pot. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F, 55 to 65 minutes.

Using tongs inserted into the cavity, carefully transfer to a baking dish, turning the chicken breast up. Let rest for 15 minutes.

Step 3

While the chicken rests, stir the olives into the vegetable mixture, then bring to a simmer over medium-high. Cook until the liquid is thick enough to lightly coat a spoon, about 15 minutes.

Off heat, add the remaining 4 tablespoons butter and the lemon zest; stir until the butter melts. Taste and season with salt and pepper.

Step 4

Transfer the chicken to a cutting board. Remove the legs from the chicken by cutting through the hip joints.

Remove and discard the skin from the legs, then separate the thighs from the drumsticks by cutting through the joints. Remove the breast meat from the bone, remove and discard the skin, then cut each breast half crosswise into thin slices.

Arrange the chicken on a serving dish. Stir the mint into the sauce, then spoon the sauce and vegetables over and around the chicken.

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