My mother’s German grandmother taught her how to prepare this simple chicken en cocotte, a farm-style French dish, when she was a little girl. It tastes great and is similar to our pot roast meals. After all these years, Mom revised the original recipe to make it even simpler for us to prepare. She always made enough food so that the leftovers might be used to prepare another supper.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
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).
- I use chicken leg quarters and make two extra — I usually make chicken soup with the leftovers.
Nutrition Facts
| Calories | 644 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 10 g |
| Protein | 43 g |
| Saturated Fat | 6 g |
| Sodium | 601 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is a wonderful recipe. The only change I made was to season the chicken as I would baked chicken, and I used legs and thighs. I wanted a hearty beef dish… but beef is crazy expensive right now! I’ll pair this stew with hot water cornbread. Thanks for sharing this yummy recipe. It’s worth sharing.
Excellent! I used skinless, boneless chicken breasts so did not brown them first. This recipe is a keeper!
This was so good! Super simple especially when I had everything at home for it, I did sauté the veggies while I was preparing the chicken in order to soften them a bit, it was fully cooked in the time the recipe said. I had chicken bone broth on hand and used that and really seasoned everything up. Family really liked it!
This is a great recipe!! Followed it for the most part except I forgot to add chopped garlic until the last five minutes of cooking and I omitted the chopped onions since we get stomach issues with onions. I also used two teaspoons of Better than Bouillon instead of regular bouillon cubes. And I used eight chicken thighs instead of a whole chicken. It was still really delicious! Next time, I will remember to add the chopped garlic as the recipe directed.
It was excellent! Used chicken broth instead of bouillon. Used thighs instead of whole chicken.
Excellent recipe, very tasty. I did deglaze with Cabernet Sovignon wine after braising, used chicken stock with a little extra chicken bouillon, used multi colored carrots, added 1 parsnip and 1 rutabaga. This recipe is a keeper!
The only small change I made to this was using a 3 qt cooker and unsalted vegy broth! I added fresh tyme witch really was good. Since I am only cooking for two I half the recipe and this recipe was very good.
Loved it! Wouldn’t change anything in this recipe.
I followed the recipe as stated. We could actually taste the vegetables! This is a very good recipe.
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.
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!
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!
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.