French Chicken In A Pot Recipe

Name: French Chicken In A Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: French Chicken in a Pot (aka Dutch Oven); Author: The Barefoot Cook; Recipe type: Entree; Prep time: 10 mins Cook time: 110 mins Total time: 2 hours; Serves: 4; Ingredients; 1 whole roasting chicken (41/2 to 5 pounds), giblets removed, wings tucked in; 2 teaspoons good salt; 1/4 teaspoon ground black or white pepper; 2 tablespoons butter, coconut oil, ghee, palm oil, lard, chicken fat or duck fat; 1 small onion , rough chopped (about 1/2 cup); 1 small stalk celery , rough chopped (about 1/4 cup); 6 medium garlic cloves, skin removed; 1 bay leaf; 1 medium sprig fresh rosemary (optional); 1/2 - 1 teaspoon juice from 1 lemon; The basic idea is to brown a whole chicken in a Dutch oven and then finish it off in the oven at low heat. This cooking method allows for the chicken to simmer in its own juices. The cooking times …; It is best to use a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken you can find, such as a free range, o…

Try this homemade French Chicken In A Pot recipe the whole family will love. Made with Chicken, time, Ingredients and chicken. Easy step-by-step instruc…

This French Chicken In A Pot relies on simple, everyday ingredients such as author: the barefoot cook, recipe type: entree, serves: 4 and ingredients. It comes together quickly and makes 4 servings, at about 323 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

French Chicken in a Pot (aka Dutch Oven)
Author: The Barefoot Cook
Recipe type: Entree
Prep time: 10 mins Cook time: 110 mins Total time: 2 hours
Serves: 4
Ingredients
1 whole roasting chicken (41/2 to 5 pounds), giblets removed, wings tucked in
2 teaspoons good salt
1/4 teaspoon ground black or white pepper
2 tablespoons butter, coconut oil, ghee, palm oil, lard, chicken fat or duck fat
1 small onion , rough chopped (about 1/2 cup)
1 small stalk celery , rough chopped (about 1/4 cup)
6 medium garlic cloves, skin removed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon
The basic idea is to brown a whole chicken in a Dutch oven and then finish it off in the oven at low heat. This cooking method allows for the chicken to simmer in its own juices. The cooking times in the recipe are for a 41/2 - to 5-pound bird. A 31/2 - to 41/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours.
It is best to use a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken you can find, such as a free range, organic or locally pastured chicken. The amount of jus (remaining pan juices) will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup jus. Thank you to Cook's Illustrated for inspiring this recipe

1
Instructions
2
Part 1:
3
Adjust oven rack to lowest position and heat oven to 250 degrees.
4
Pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning).
5
Heat fat of choice in large Dutch oven over medium heat until just smoking.
6
Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken.
7
Cook until breast is lightly browned, about 5 minutes.
8
Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
9
Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid.
10
Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
11
Part 2:
12
Transfer chicken to carving board, tent with foil, and rest 20 minutes.
13
Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).
14
Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
15
Carve chicken, adding any accumulated juices to saucepan.
16
Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
17
Enjoy!

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: French Chicken in a Pot (aka Dutch Oven), Author: The Barefoot Cook, Recipe type: Entree, Prep time: 10 mins Cook time: 110 mins Total time: 2 hours, and more.

Yes, French Chicken In A Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
323 kcal
Category
Meat & Poultry

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