Best Cocotte Of Vegetables Recipes

MOM'S CHICKEN EN COCOTTE

Mom's Chicken En Cocotte image

This is a farm-style French dish that my Mom's German grandmother taught her to make as a young girl. It's easy and similar to our pot roast meals and very tasty as well. Mom updated the one she had to make it even easier for us to make years later. She made enough to make a different meal with her leftovers as well.

Provided by rlt11_NMC

Categories World Cuisine Recipes European French

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 (3 1/2) pound whole chicken, cut into 8 pieces
salt and ground black pepper to taste
8 carrots, peeled and cut into 1-inch pieces
8 potatoes, quartered
4 stalks celery, cut into 1-inch pieces
½ large onion, chopped
2 cloves garlic, chopped
2 chicken bouillon cubes
2 ½ cups water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 643.6 calories, Carbohydrate 61.5 g, Cholesterol 113.3 mg, Fat 25.1 g, Fiber 9.5 g, Protein 42.9 g, SaturatedFat 6.3 g, Sodium 601 mg, Sugar 7.7 g

"COCOTTE" OF VEGETABLES

Categories Soup/Stew Tomato Vegetable Bacon Green Bean Pea Carrot Radish Turnip Winter Sugar Snap Pea Lettuce Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

7 bacon slices
2 cups canned low-salt chicken broth
2 cups chopped seeded tomatoes
12 baby turnips, trimmed
12 medium radishes, trimmed
20 baby carrots, trimmed
1/4 pound sugar snap peas, stringed
1/4 pound thin green beans, trimmed
4 romaine lettuce leaves, thinly sliced
1/2 cup frozen petite peas, thawed

Steps:

Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.
Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.