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."
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Ingredients

1 h 15 m servings 644 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

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.

Reviews

4

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 ...

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 ...

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 an...

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!