Chicken en Cocotte with White Wine, Grainy Mustard and Tarragon
- Makes4 servings
- Cook Time1¼ hours
- Active time plus cooling35 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.
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.
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