Poulet en Cocotte

Whole Chicken in a Casserole

Preparation info

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By James Peterson

Published 1991

  • About

Chicken cooked in this way is first browned either in the oven or on top of the stove before it is placed into an oval casserole, covered, and baked. Some recipes suggest cooking the chicken with butter alone (poêlage), whereas others suggest adding a small amount of liquid, such as water or wine.


bacon 3 oz 75 g
chicken, 1 3 to 3½ lb 1.4 to 1.6 kg
pearl onions, peeled 20 20
potatoes, turned to the size of large olives 12 12
concentrated chicken or veal stock as needed as needed


  1. Preheat the oven to 500°F (260°C). Cut the bacon into 1 × ⅜-inch (2.5 cm × 5 mm) lardons and blanch them in boiling water for 5 minutes. Gently brown the lardons in a straight-sided sauté pan large enough to hold the chicken. Remove them with a slotted spoon.
  2. Truss the chicken and brown it in the fat rendered by the bacon.
  3. Remove the chicken from the sauté pan and brown the pearl onions and potatoes.
  4. Place the chicken, lardons, onions, and potatoes in a close-fitting casserole and cover. Bake for approximately 1 hour. Check periodically to make sure the casserole hasn’t run dry. If it has, add ½ cup (125 milliliters) concentrated stock. You may also want to turn down the oven. If juices are accumulating without caramelizing, remove the lid. Watch carefully so the jus doesn’t burn on the bottom of the pot.
  5. Transfer the chicken and garniture to a plate or platter and strain the liquid in the casserole into a small bowl, pitcher, or fat separator. Skim off most of the fat and serve the sauce in a sauceboat.