Mom's Chicken En Cocotte Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 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.
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Photo by Patrick Newp

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA
Photo by happyschmoopies
Reviewed: Mar. 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!
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Photo by happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA
Reviewed: Jan. 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!
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Reviewed: Sep. 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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