Name: Mom's Chicken en Cocotte
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Whole chicken, cut into 8 pieces - 1 (3 1/2) pound; Salt and ground black pepper to taste - 1 (3 1/2) pound; Potatoes, quartered - 8 medium; Carrots, peeled and cut into 1-inch pieces - 8 medium; Celery, cut into 1-inch pieces - 4 stalks; Onion, chopped - ½ large; Garlic, chopped - 2 cloves; Chicken bouillon - 2 cubes; Water - 2 ½ cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mom's Chicken en Cocotte

1. Olive oil - 2 tablespoons

2. Whole chicken, cut into 8 pieces - 1 (3 1/2) pound

3. Salt and ground black pepper to taste - 1 (3 1/2) pound

4. Potatoes, quartered - 8 medium

5. Carrots, peeled and cut into 1-inch pieces - 8 medium

6. Celery, cut into 1-inch pieces - 4 stalks

7. Onion, chopped - ½ large

8. Garlic, chopped - 2 cloves

9. Chicken bouillon - 2 cubes

10. Water - 2 ½ cups

How to cook deliciously - Mom's Chicken en Cocotte

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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).