Print: Mom's Chicken en Cocotte

This easy chicken en cocotte is a farm-style French dish that my mom's German grandmother taught her to make as a young girl. It's similar to our pot roast meals and very tasty. Mom updated the original recipe to make it even easier for us to make all these years later. She always made enough to make a different meal with her leftovers as well.

Prep

22 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons olive oil
1 , 3 1/2
salt and ground black pepper to taste
8 medium potatoes , quartered
8 medium carrots , peeled and cut into 1-inch pieces
4 stalks celery , cut into 1-inch pieces
0.5 large onion , chopped
2 cloves garlic , chopped
2 cubess chicken bouillon
2.5 cups water

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/moms-chicken-en-cocotte