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Chicken en Cocotte with White Wine, Grainy Mustard and Tarragon

Chicken en Cocotte with White Wine, Grainy Mustard and Tarragon

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    35 minutes active

In the classic French dish chicken en cocotte, a whole chicken is gently cooked in a covered a pot (cocotte) until tender and moist, then carved for serving. The technique requires little prep and much of the cooking is hands-off and fuss-free. Using a pressure cooker makes it even easier by shaving off cooking time. To make this recipe, you will need the steam rack with handles that was included with the Instant Pot. The tarragon is added to the sauce just before serving so it remains vibrant and fresh; a good time to prep it is during the natural pressure release. Roasted fingerling potatoes are a good accompaniment.

Tip

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 the pot and pressure cook for a few minutes more following the directions in the recipe.

Ingredients
  • 3½

    pound whole chicken, patted dry, wings tucked

  • Kosher salt and ground black pepper

  • 5

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 8

    medium garlic cloves, peeled and halved

  • 1

    cup dry white wine

  • 2

    thyme sprigs or 1 teaspoon dried thyme

  • 3

    tablespoons lemon juice

  • 3

    tablespoons whole-grain mustard

  • ½

    cup finely chopped fresh tarragon

Step 1

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 1 tablespoon of butter and let melt.

Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in the wine 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 and pressure cook for another 3 to 4 minutes.

Using a kitchen towel or 2 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, bring to a simmer and cook, stirring occasionally, until slightly thickened and reduced to about 1 cup with solids, about 5 minutes. Press Cancel to turn off the pot.

Using potholders, carefully remove the insert from the housing. Whisk in the remaining 4 tablespoons butter, the lemon juice and mustard, then taste and season with salt and pepper.

Transfer the chicken from the rack directly to the board. Remove the legs 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 tarragon and serve with the chicken.