Mom's Chicken En Cocotte

2
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

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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
Deviled Roast Chicken

Learn how to make deviled roasted chicken with vegetables.

Budget Friendly Chicken Oreganato

See a super-simple way to prepare flavorful lemony chicken thighs.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Adventures in Cooking
1/31/2015

I followed the recipe as written. It was very flavorful and the chicken was great. Even my pickiest child, who normally won't eat chicken or potatoes, ate it all up!