French Chicken in a Pot

Deliciously moist chicken that takes only about 20 minutes of prep work, and requires almost no additional attention.

This recipe uses a whole chicken, first browned on the stovetop, then slowly finishes in an extremely low oven (250 degrees). It is cooked in a “dry environment” so that as the juices come out during cooking, they go right back into the chicken undiluted by other flavors.


  1. After 2-hours in the oven, I was left with 2 cups of liquid (instead of 3/4 cup); partly because my onion and celery stalk were too big. Next time I’ll measure the chopped celery and onion in a measuring cup so that I end up with concentrated flavor. This time, I reduced it in a pan during the 20-minutes resting time to 1 cup.
  2. 2-hours in closed dutch oven made the skin seam too fatty.

Rating: 5-star.
Cost: $6. A 7-lb chicken serves 4.
How much work? Low.
How big of a mess?  Low.
Start time 4:00 PM. Dinner time 7:00 PM.

Whole chicken cooked in a “dry” dutch oven makes a flavorful, moist, easy meal.

3 Responses to French Chicken in a Pot

  1. Franca says:

    I have heard that one can “dry cook” chicken this way in a slow cooker but have not tried it yet. I imagine there would be the same problem with the skin, but other than that it should work? What do you think?

  2. I’m not sure how slowcookers work, but it seems that only the liquid heats up to around 200 degrees. So I don’t know how well dry cooking would work, because the air doesn’t seem get up in the 200s.

    Let me know if you try.


  3. Jim Morrison says:

    I tried making this recipe at the low temperature they suggested, and was not happy with the results. I made it a few times since then, but at 300 degrees with better results. You can also brown the chicken on 2 sides in a big cast iron skillet on the stove top first before you put it in the dutch oven if you want something that looks better. This is one of those ATK recipes that needs some tweaking.

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