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Mom's Chicken En Cocotte

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
rlt11_NMC

rlt11_NMC

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

snappsie
13

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.

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