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Chicken en Cocotte
There is very little prep involved in this chicken en cocotte—or in a pot—and most of the cooking is hands-off. Cooking the chicken breast side down allows the delicate white meat to gently poach in the wine while the legs bake up above, a technique that helps equalize the cooking of the white meat (done at 160°F) and dark meat (done between 175°F to 180°F). Allowing the chicken to rest breast side up after prevents the white meat from overcooking.
4
Servings
Tip
Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won't be enough space for heat to circulate, hindering even cooking.
1 hour 35 minutes
15 minutes active
Ingredients
-
5
tablespoons salted butter, divided
-
1
large yellow onion, cut into 8 wedges
Directions
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01Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium, melt 1 tablespoon of the butter. When the foaming subsides, add the onion and garlic and cook until lightly browned, about 5 minutes. Pour in the wine and bring to a simmer. Lay the thyme sprigs on the onion mixture.
Reviews
July 13, 2025
So easy!
This is delicious and easy to make. Will definitely make it again. I didn't have fresh tarragon so I used 2 tsp of dried. I poured some of the leftover sauce on some steamed broccoli and it was fantastic.
May 12, 2024
Family favorite chicken
We made it the first couple of times without the tarragon because we didn't have any on hand. It was still magnificent! This is a recipe that my college age kids all want to learn. Easy and impressive!
March 11, 2024
French one pot chicken
Si flavor filled!
October 1, 2023
Really delicious and easy
This so delicious and easy, it’s a favorite in our house.
November 4, 2022
Classic
Wonderful, easy recipe. Reminded me of my French grandmother's casual dinners.
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Really a good & simple recipe, next up I'll try the apricot version! Chicken was overcooked, but it was my fault. It weighed 3.65 lbs and I cooked it for 60 minutes (recipe calls for a heavier chicken). Internal breast temp was 205, so adjust accordingly. One question I have is if brining the bird is necessary with moist heat cooking? I chose an air-chilled/pasture raised chicken and water-brined it for 1 hour.