Best Cocotte Of Vegetables Recipes
MOM'S CHICKEN EN COCOTTE
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
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
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.
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
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