The Estate Tableat Copperopolis
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French · Main

Poulet en Cocotte

A whole chicken scented inside with tarragon and softened vegetables, browned all over, then roasted slowly under a lid on a bed of aromatics and giblets so it stays succulent. The juices are reduced with a splash of port.

  • Yield4 to 6 servings
  • Hands-on55 min
  • Total2 h 28 min
  • Difficulty

Ingredients

Chicken

  • 2.1 kgoven-ready roasting chicken, with giblets
  • ½ tspsalt
  • ½ tspdried tarragon (or 3 to 4 fresh sprigs)
  • 3 tbspcelery leaves, chopped
  • 3 tbsponion, minced
  • 3 tbspcarrot, minced
  • 15 gunsalted butter, for softening the minced vegetables
  • 30 gunsalted butter, softened

Browning and casserole

  • 2 tbspolive oil or neutral cooking oil
  • 45 gunsalted butter, softened
  • 35 gonion (about 1/4 cup), sliced
  • 35 gcelery stalk (about 1/4 cup), sliced
  • 35 gcarrot (about 1/4 cup), sliced
  • to tastethe chicken giblets (neck, heart and gizzard)
  • ½ tspcoarse salt
  • 1 tspdried tarragon (or 3 to 4 fresh sprigs)

Sauce

  • 60 mlportoptional

Contains

  • Dairy
  • Celery
  • Sulfites
  • Olive
  • Grapes
  • Onion family (any)
  • Onion
  • Carrot
  • Tarragon
  • Poultry and birds (any)
  • Chicken
  • Alcohol

Taste

  • Sweet
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised

Equipment

  • Oven
  • Stovetop
  • Probe thermometer
  • Dutch oven

Season

  • Any season

Occasion

  • Weekend project
  • Entertaining

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 3
  • Make-ahead friendly
  • Leftovers-friendly

Nutrition

  • Calories: high
  • Protein: high
  • Carbs: low
  • Fat: high
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: moderate

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