Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano
In this version of chicken en cocotte, the mildness of the bird is accented with robust Mediterranean flavors. We use fresh orange juice as the cooking liquid and stir in grated zest at the end to infuse the sauce with citrus essence. It’s easiest to grate the zest when the fruit is whole, so make sure to zest before halving and juicing. Oregano in two forms, dried and fresh, give the dish layered herbal flavor. Serve the chicken with warm crusty bread.
4
Servings
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 pot and pressure cook for a few minutes more following the directions in the recipe.
1¼ hours
40 minutes active
Ingredients
-
3½
pound whole chicken, patted dry, wings tucked
-
Kosher salt and ground black pepper
Directions
-
01Season 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 oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, olives, orange juice and dried oregano, then bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.
Reviews
January 20, 2025
easy, tender and bright
A great recipe adapted for the multi cooker, making it even easier by becoming a one-pot meal. I wanted more sauce so I added a can of diced tomatoes with the fresh grape toms and OJ and bumped up the herbs, spice and olives. Also used sweet paprika instead. I used three skin-on split breasts with ribs that came to 3. 5 lbs. , facing them skin down into the sauce for cooking on the rack. Used an additional teaspoon of cornstarch to get the extra sauce silky as intended. Made a chicken and garlic pilaf to plate with the tender cut chicken and sauce which was a perfect comforting dish for a cold winter evening. Do not skip the orange zest and fresh oregano at the end; it makes the sauce have another layer of bright citrus and appealing herbal note.
August 29, 2023
Really liked this dish
I really like the subtle orange flavor; a nice combination with the olives and cherries. Truly a great sauce and it was really easy. It was hard finding a 3.5lb chicken. I used a 5.14lb chicken, cut off the wing tips and spatchcocked the bird. That brought the weight down to 4.5 lbs. I increased the cook time to 18 minutes. Perfect results.
Hi Chris -
The recipe above is designed for the Instant Pot. The other Chicken en Cocotte recipes for the Instant Pot will have the red flag at the top of the recipe that says, "Instant Pot." We have a couple of other Chicken en Cocotte recipes designed for the stovetop, but I would stick with the ones labeled "Instant Pot," since these were actually developed for the pressure cooker. Unfortunately, it's not an easy swap between stovetop and pressure cooker since individual ingredients have different amounts of moisture that can throw off the amount of liquid in the pot and affect cooking times and textures.
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I made the Instant Pot Chicken en cocotte with mustard and it was amazing. Can we assume that we can adapt the other ones to the pressure cooker? I ask because the pressure cooker version I made seemed to be different in terms of preparation.