French Chicken in a Pot America's Test Kitchen

Experience the ultimate in comfort food with this "French Chicken in a Pot" recipe from America’s Test Kitchen—where simplicity meets gourmet flavor. This foolproof dish features a whole chicken browned to golden perfection and gently braised in a Dutch oven with aromatic garlic, onion, carrots, and celery. Enhanced with fresh thyme and a touch of butter, the slow oven cooking locks in moisture and builds deep, savory flavors. The result? Incredibly tender, juicy chicken and a rich vegetable-infused sauce that feels elegant yet homely. Perfect for cozy family dinners or impressing guests, this one-pot marvel is as comforting as it is easy to prepare.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 whole chicken (4-5 pounds)
• 6 garlic cloves, peeled
• 1 yellow onion, chopped medium
• 2 celery stalks, cut into 1-inch pieces
• 1 carrot, peeled and cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil (or neutral cooking oil)
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 4 fresh thyme sprigs
• 1 bay leaf
• 0.5 cup chicken broth (optional, for additional moisture)

Directions

Step 1

Adjust your oven rack to its lowest position and preheat the oven to 250°F (120°C).

Step 2

Pat the whole chicken dry with paper towels. Rub 1 teaspoon of salt and 1/4 teaspoon of black pepper all over the chicken, including inside the cavity.

Step 3

Heat the butter and oil in a large Dutch oven over medium heat until the butter has melted and is foaming.

Step 4

Place the chicken in the pot, breast side down, and allow it to brown undisturbed for 5-7 minutes, or until golden brown. Carefully rotate the chicken to brown on all sides (approximately 10 minutes total). Transfer the browned chicken to a plate.

Step 5

Reduce the heat to medium and add the garlic cloves, onion, celery, and carrot to the Dutch oven. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and fragrant.

Step 6

Turn off the heat and place the chicken breast side up on top of the vegetables in the Dutch oven. Add the thyme sprigs, bay leaf, and optional chicken broth, if using. Cover the pot with a tight-fitting lid.

Step 7

Transfer the pot to the preheated oven and cook for about 1 hour and 15 minutes (or until the thickest part of the breast registers 160°F and the thickest part of the thighs registers 175°F with a meat thermometer).

Step 8

Carefully remove the pot from the oven and let the chicken rest, still covered, for 20 minutes. This helps redistribute the juices and ensures tender meat.

Step 9

Transfer the chicken to a carving board and carve into serving pieces. Discard the thyme sprigs and bay leaf from the vegetables. Serve the chicken along with the vegetables and the concentrated juices from the pot as a flavorful sauce.

Nutrition Facts

Serving size	(761.8g)

Amount per serving	% Daily Value*
Calories	692.4

Total Fat 46.9g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat g
Cholesterol 151mg	0%
Sodium 4267.0mg	0%
Total Carbohydrate 29.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 10.2g
Protein 42.7g	0%

Vitamin D 13IU	0%
Calcium 199.7mg	0%
Iron 3.8mg	0%
Potassium 1285.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 24.0%

Carbs: 16.8%