Mom's Chicken en Cocotte
- Total time
- 1 h 25
- servings
- 6 servings
- Dish type
- Main dish
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Contains celeryPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
25 min
Cook
1 h
Total time
1 h 25
Ingredients
Ingredients
servings
- 2 c. à soupe 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
- 0,5 large onion, chopped
- 2 cloves garlic, chopped
- 2 cubes chicken bouillon
- 2,5 tasse water
Method
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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).
Nutrition
- calories
- 644 kcal
- fatContent
- 25 g
- fiberContent
- 10 g
- sugarContent
- 8 g
- sodiumContent
- 601 mg
- proteinContent
- 43 g
- cholesterolContent
- 113 mg
- carbohydrateContent
- 62 g
- saturatedFatContent
- 6 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
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