Easy recipe for chicken en cocotte from a German grandmother's recipe box. Pan-seared chicken pieces are simmered with carrots, potatoes, and celery in a tasty broth.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
644 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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).
Ingredients
2 tablespoons olive oil
2 cubes chicken bouillon
salt and ground black pepper to taste
2 cloves garlic, chopped
1 (3 1/2) pound whole chicken, cut into 8 pieces
4 stalks celery, cut into 1-inch pieces
0.5 large onion, chopped
2.5 cups water
8 medium potatoes, quartered
8 medium carrots, peeled and cut into 1-inch pieces
