Recipes Cuisine European French Mom's Chicken en Cocotte 4.9 (15) 13 Reviews 6 Photos This easy chicken en cocotte is a farm-style French dish that my mom's German grandmother taught her to make as a young girl. It's similar to our pot roast meals and very tasty. Mom updated the original recipe to make it even easier for us to make all these years later. She always made enough to make a different meal with her leftovers as well. Submitted by rlt11_NMC Updated on November 22, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 25 mins Cook Time: 1 hr Total Time: 1 hr 25 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions 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). Cook’s Note I use chicken leg quarters and make two extra — I usually make chicken soup with the leftovers. I Made It Print Nutrition Facts (per serving) 644 Calories 25g Fat 62g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 644 % Daily Value * Total Fat 25g 32% Saturated Fat 6g 32% Cholesterol 113mg 38% Sodium 601mg 26% Total Carbohydrate 62g 22% Dietary Fiber 10g 34% Total Sugars 8g Protein 43g 86% Vitamin C 64mg 71% Calcium 105mg 8% Iron 5mg 25% Potassium 1916mg 41% * 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.