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Recipe Detail Page
Chicken En Cocotte
Winter 2005
This method of cooking chicken produces a juicy, golden bird with a marvellous sauce. Fennel is a classic French vegetable used in many dishes, and it has a slight licorice flavour. This rich, hearty sauce is a combination of fennel and tomatoes flavoured with tarragon. You could make this dish by cutting the chicken into quarters or using just legs or breasts. Breasts take 40 minutes on the bone, legs 45. Reserve any fennel sprigs for garnish.
Serves 4
3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 tbsp (15 mL) butter
1 cup (250 mL) onion, diced in 1-inch (2.5-cm) pieces
1 small head of fennel, diced in 1-inch (2.5-cm) pieces
1 tbsp (15 mL) fresh chopped tarragon
1 cup (250 mL) chopped canned tomatoes
1. Preheat oven to 400ºF (200ºC).
2. Season chicken with salt and pepper. Heat butter in a small Dutch oven or ovenproof casserole on medium heat. Brown chicken breast-side down until golden, about 3 minutes. Turn on its side and brown another 3 minutes. Repeat with remaining sides. Remove chicken and drain off all but 2 tbsp (25 mL) fat.
3. Add onion into casserole and sauté 1 minute. Add fennel and tarragon. Sauté until softened, about 5 minutes. Add tomatoes and bring to boil. Return chicken to casserole, breast-side up. Cover and bake for 55 minutes, basting occasionally or until juices run clear.
4. Remove chicken from pan to carving board and cover with tea towel to keep warm. Skim fat from casserole and bring sauce to boil to combine flavours. Season with salt and pepper. Carve chicken into 4 pieces and serve with sauce. Garnish with fennel sprigs.
Serves 4
