French Chicken in a Pot

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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and unforgettable flavor.

SERVES 4

TIME 2¼ to 2¾ hours, plus 20 minutes resting

has video

WHY THIS RECIPE WORKS

Our challenge when working on our chicken-in-a-pot recipe was to prevent the humidity in the pot from washing the flavor from the meat as it cooked. By removing the vegetables—the liquid they released made the pot too steamy—and cooking the...

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