Recipe by 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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1 (3 1/2) pound
whole chicken, cut into 8 pieces
salt and ground black pepper to taste
carrots, peeled and cut into 1-inch pieces
celery, cut into 1-inch pieces
chicken bouillon cubes
2 1/2 cups
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Chicken En Cocotte
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 644
** Calories from Fat: 225
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