Have you ever wondered how to cook chicken in a pot? Intrigued by a recipe we came across in an old French cookbook called “poulet en cocotte,” we went on a recipe development journey to figure this method out. Because the “cocotte” or Dutch oven is covered to trap moisture and heat, this dish forgoes the crisp, rendered skin of roasted chicken. Instead, it offers extremely moist and tender meat that truly tastes of chicken. Discover this method of locking in moisture and flavor for a delicious bird, and find out how with just a few ingredients added into the pot you can flavor the chicken to compliment other dishes on your table.