Mom's Chicken En Cocotte

Mom's Chicken En Cocotte

4
rlt11_NMC 19

"This is a farm-style French dish that my Mom's German grandmother taught her to make as a young girl. It's easy and similar to our pot roast meals and very tasty as well. Mom updated the one she had to make it even easier for us to make years later. She made enough to make a different meal with her leftovers as well."

Ingredients 1 h 15 m {{adjustedServings}} servings 644 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
  3. Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

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Footnotes

  • Cook's Note:
  • I use leg quarters and fix 2 more than I need for future use. 1 cube bouillon and 1 package of dry onion soup (2 green onion if your want the color); we started using an oven bag and prepared the bag as directed on the box instead of frying the chicken as before. Mom also had us place all items in bag, plus dry onion soup and one cube of bouillon instead. With the leftovers, we made chicken vegetable soup.
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Reviews 4

  1. 5 Ratings

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snappsie
9/23/2011

This is a geat recipe. I omit the water and use a 15 oz. can of diced tomatoes. The tomatoes add a wonderful flavor. When cooking with bag you get plenty of liquid to use with the leftovers for soup.

Patrick Newp
3/14/2015

I made this with skinless, bone-in chicken thighs, and seasoned w/ salt and sage. Used chicken broth instead of the bouillon/water, and added about a cup of pinot grigio to deglaze after I had browned the chicken. Added a packet of onion & mushroom soup, and a can of fire roasted tomatoes. Very tasty -- saving the left over liquid for future use as it is so flavorful. There's really nothing complicated to the dish -- you can add all sorts of things to suit your tastes. I bet it would be great with some jalapenos in there to spice it up or try some parsnips in there or rutabaga.

happyschmoopies
3/8/2015

This was a very simple recipe, but, so tasty! I added some some lemon pepper and rubbed sage to the chicken for additional flavor and used only about 1 cup of liquid. The chicken was moist and flavorful and the veggies were perfectly tender with a lot of flavor. Perfect for our Sunday dinner!