Mom’s Chicken En Cocotte

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
• 1/2 large onion, chopped
• 2 cloves garlic, chopped
• 2 chicken bouillon cubes
• 2 1/2 cups water

Directions

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.