Mom's Chicken En Cocotte
Cochinita pibil de cabeza de cerdo.
Recipe Summary 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.Ingredients | Como Preparar Barbacoa De Res En Vaporera Estilo Monterrey2 tablespoons olive oil1 (3 1/2) pound whole chicken, cut into 8 piecessalt and ground black pepper to taste8 carrots, peeled and cut into 1-inch pieces8 potatoes, quartered4 stalks celery, cut into 1-inch pieces½ large onion, chopped2 cloves garlic, chopped2 chicken bouillon cubes2 ½ cups waterDirectionsPreheat 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.I use leg quarters and fix 2 more than I need for future use. 1 cube bouillon and 1 package of dry onion soup (2 green onion if your want the color); we started using an oven bag and prepared the bag as directed on the box instead of frying the chicken as before. Mom also had us place all items in bag, plus dry onion soup and one cube of bouillon instead. With the leftovers, we made chicken vegetable soup.Info | Como Preparar Barbacoa De Res En Vaporera Estilo Monterreyprep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
TAG : Mom's Chicken En CocotteWorld Cuisine Recipes, European, French,
