A French classic, where chicken is cooked slowly in a covered pot (cocotte) with aromatic vegetables, herbs, and sometimes wine. If you're committed to chicken with crispy skin, this is not for you. While the chicken is briefly browned for richer flavour, it's best to carve and serve without skin. Whether you call it Chicken En Cocette, or Chicken Pot Roast, here's a simple foolproof recipe. 

1 small chicken (less than 4 pounds)
2 tbsp EVOO 
2 tbsp Garlic EVOO or 4 fresh garlic cloves, peeled
1 medium onion, peeled, trimmed and cut into large pieces 
1 tbsp dried thyme
Salt and freshly ground black pepper 
1-1/2 cup dry white wine (Or chicken stock + 1 tbsp Sicilian Lemon white balsamic)
3 tbsp Butter EVOO (or fresh unsalted butter)
2 tbsp Dijon mustard
3 tbsp Sicilian Lemon white balsamic (or fresh lemon juice)

Optional: 1/2 cup fresh roughly chopped parsley leaves or tarragon, or very finely chopped rosemary leaves.

Preheat your oven to 400°. Pat the chicken dry with paper towels and season generously inside and out with salt and pepper. Tie the legs together with piece of kitchen string for even cooking. In a large Dutch oven, heat the EVOO over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes per side. Remove the chicken from the pot and set aside. In the same pot, add Garlic EVOO, (fresh cloves if using) and onion. Cook to soften, about 5 minutes. Add wine (or stock plus balsamic if using). Place chicken in pot, breast side down on top of the onions. Cover and place in oven. Bake for 40 minutes until internal temperature is 165°. Remove from oven and place chicken breast side up on cutting board. Rest for about 15 minutes. Carve chicken, removing skin. 

For the sauce: On medium-high, cook sauce/drippings until reduced by half. Slice as desired. To the pot, add Butter EVOO, balsamic and mustard. Whisk to combine. Pour in medium bowl. Add herbs if using and stir. Generously spoon sauce over chicken pieces. 

Inspired by several pot roast chicken recipes including Milk Street