Apricots, Saffron and Tarragon

Chicken en Cocotte

Start to finish:  1 hour 35 minutes (15 minutes active)

Servings:  4

4- to 4½-pound whole chicken, wings tucked and legs tied

Kosher salt and ground black pepper

5 tablespoons salted butter, divided

8 large shallots, peeled and halved

8 medium garlic cloves, peeled and halved

½ teaspoon red pepper flakes

½ cup dried apricots, thinly sliced

¼ teaspoon saffron threads

1½ cups dry white wine

6 thyme sprigs

1 tablespoon lemon juice

¼ cup finely chopped fresh tarragon

This chicken en cocotte evokes the rich flavor, fragrance and colors of Persian cuisine. Dried apricots and silky braised shallots balance the tender mildness of the chicken. Saffron threads give the sauce a golden hue and a slightly minerally, subtly floral flavor and aroma. Serve the chicken with couscous, egg noodles or rice pilaf.

Don’t use unsulfured dried apricots.  Their brown color will make the dish appear drab and dull. Use regular dried apricots instead.

Heat the oven to 400°F  with a rack in the lower-middle position. Using paper towels, pat the chicken dry, then season on all sides with salt and pepper. Set aside.

In a large (at least 7-quart) Dutch oven  over medium, melt 1 tablespoon butter. Add the shallots and garlic and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the red pepper flakes, apricots and saffron, then cook until fragrant, about 30 seconds. Add the wine and bring to a simmer. Lay the thyme sprigs on top, then place the chicken breast down in the pot. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F, 55 to 65 minutes. Using tongs inserted into the cavity, carefully transfer to a baking dish, turning the chicken breast up. Let rest for 15 minutes.

While the chicken rests,  remove and discard the thyme sprigs from the pot. Bring the cooking liquid to a simmer over medium and cook until thick enough to lightly coat a spoon, about 10 minutes. Off heat, add the remaining 4 tablespoons butter and lemon juice, then stir until the butter melts. Taste and season with salt and pepper.

Transfer the chicken  to a cutting board. Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks by cutting through the joints. Remove the breast meat from the bone, remove and discard the skin, then cut each breast half crosswise into thin slices. Arrange the chicken in a serving dish. Stir the tarragon into the sauce, then spoon the sauce, apricots and vegetables over and around the chicken.