Mom’s Chicken en Cocotte
This simple chicken en cocotte recipe has its roots in farm-style French cuisine, passed down from my mom's German grandmother when she was just a young girl. It shares similarities with our traditional pot roast meals and boasts incredible flavor. Over the years, my mom has tweaked the original recipe to make it even more convenient for us to prepare. She always prepares extra, ensuring there's enough for a delicious leftover meal.
Ingredients
- 2 tablespoons olive oil
- 1 (3 1/2) pound whole chicken, cut into 8 pieces
- salt and ground black pepper to taste
- 8 medium potatoes, quartered
- 8 medium carrots, peeled and cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- ½ large onion, chopped
- 2 cloves garlic, chopped
- 2 cubes chicken bouillon
- 2 ½ cups water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
- Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender, and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Notes
- I use chicken leg quarters and make two extras — I usually make chicken soup with the leftovers.
Nutrition
Calories: 644kcalCarbohydrates: 62gProtein: 43gFat: 25gSaturated Fat: 6gCholesterol: 113mgSodium: 601mgPotassium: 1916mgFiber: 10gSugar: 8gVitamin C: 64mgCalcium: 105mgIron: 5mg
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