The French Way to Make One-Pot Chicken 10x Better

When it comes to Sunday dinners or holidays, I prefer chicken over every other type of meat (yes, even turkey). I love it fried, baked, roasted and any other way you want to make it! I am always looking for new ways to prepare juicy, flavorful chicken, and I just found a recipe I cannot wait to try.

Related: I Tried Ina Garten's Perfect Roast Chicken Recipe

This roasted chicken was shared on Instagram by Milk Street (@177milkstreet), and it looks too good to ignore!

What Is Milk Street?

If you love exploring new cooking techniques and global flavors, then Milk Street should be on your radar. Founded by Christopher Kimball, Milk Street is a media company that produces a magazine, cookbooks, television shows and an online platform dedicated to making home cooking more accessible.

This recipe for Chicken en Cocotte transforms an ordinary roasted chicken into an incredibly moist and flavorful dish.

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How to Make Chicken en Cocotte

Chicken en Cocotte, or “chicken in a pot,” is a technique that ensures a perfectly cooked bird—juicy on the inside, golden and crispy on the outside—while also creating a built-in side dish. This method is efficient, mostly hands-off and delivers restaurant-quality results right in your very own kitchen.

The process starts with a Dutch oven, which acts as a self-contained cooking environment, allowing the chicken to cook gently and evenly. Alternatively, you can use a large, oven-safe pot, but a Dutch Oven works best.

To make this, you place a bed of sliced leeks at the bottom of the pot. Add some fresh herbs and whole garlic, then cover that with some water or chicken broth. Place the chicken on top of the leeks, making sure it is not covered in the water. Season the chicken any way you like. As the chicken cooks, the leeks release their moisture, creating a flavorful steaming effect that keeps the meat from drying out.

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If you don’t have leeks, you can swap them for onions, fennel or even sliced cabbage for a slightly different but equally delicious result. Want to enhance the flavors even more? Add some white wine to the pot for an extra depth of richness.

Cover the pot and cook on low heat. Cooking the chicken covered like this allows the meat to become extremely tender. For the final step, the lid is removed and melted butter is brushed over the chicken before placing it in the oven. This blast of direct heat gives the skin a beautiful golden-brown crispiness.

Once it's done, the braised leeks serve as a perfect side dish because they have a rich flavor thanks to the savory juices from the chicken.

Related: Julia Child's Skillet Chicken Supper Recipe

Why This Roast Chicken Technique Is So Great

This technique is an excellent alternative to traditional roasting methods, which can sometimes leave chicken too dry. By cooking in a closed pot first and then finishing with high heat, you get the best of both worlds—tender meat and crispy skin.

If you’re looking for an easy yet elegant way to prepare a roasted chicken, Chicken en Cocotte is a game-changer. The indirect heat allows the chicken to cook evenly without needing to be basted or constantly checked, making it perfect for a stress-free Sunday dinner.

Related: The Italian Way to Make Chicken Breasts 10x Better, According to my Chef-Husband

Ready to give it a try? Head to Milk Street’s website or Instagram for the full recipe and step-by-step guide.

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