Chicken en Cocotte with Shallots, Apples and Parsley
- Makes4 servings
- Cook Time1¼ hours
- Active time plus cooling40 minutes active
- 1
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 steam rack with handles that was included with the Instant Pot; the long handles make it easy to lower the bird into the pot and remove it when it’s done.
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.
Step 1
In a small bowl, stir together the apples, vinegar and ½ teaspoon salt; set aside. Season the chicken on all sides with salt and pepper. Place the chicken breast side up on a steam rack with handles; set aside.
On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the shallots and cook, stirring occasionally, until beginning to brown, about 8 minutes.
Stir in the cider and thyme and bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.
Step 2
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 16 minutes.
When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
The center of the thickest part of the breast should register about 160°F and the thickest part of the thighs about 175°F. If they do not, lock the lid back in place and move the pressure valve to Sealing.
Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 or 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting.
Press Cancel, then carefully open the pot. Recheck the internal temperature; if the chicken is still not done, repeat the process to pressure cook for another 3 to 4 minutes.
Using a kitchen towel or two pairs of tongs, carefully grab the handles of the rack and lift out the chicken and set on a carving board. Let rest while you make the sauce.
Step 3
If you used thyme sprigs, remove and discard them. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté and bring to a simmer.
Stir in the apples along with their liquid and cook, stirring occasionally, until tender, about 5 minutes. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the apple mixture.
Cook, stirring constantly, until the sauce is lightly thickened, about 1 minute. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing. Taste and season with salt and pepper.
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.
Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl, stir in the parsley and serve with the chicken.
