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
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