Mimi was actually eager to share her recipe with the world, and it’s so tasty that we can’t help but share her enthusiasm! Mimi’s Chicken en Cocotte (that’s French for chicken in a Dutch oven) pan-sears the chicken and then braises it in extra-savory chicken flavor to ensure its tender, juicy, golden, and so so so flavorful. Soaking up all those flavors is a colorful bounty of vegetables, including fluffy potatoes, sweet carrots, and succulent onions. Mimi’s Chicken en Cocotte makes French cuisine attainable and desirable all at once!

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  • 2 tablespoons olive oil
  • 1 (3.5-pound) whole chicken, cut into 8 pieces
  • salt, to taste
  • 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
  • 1/2 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cubes chicken bouillon
  • 2 1/2 cups water


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Heat the oil in a heavy Dutch oven over medium heat.

Step 3 –Add the chicken to the Dutch oven.

Step 4 –Season the chicken with the salt and the pepper and cook, stirring occasionally, until browned all over, about 8-10 minutes.

Step 5 –Add the potatoes, the carrots, the celery, the onion, the garlic, and the bouillon to the chicken and stir to combine.

Step 6 –Pour the water over the chicken mixture and stir to combine.

Step 7 –Cover the Dutch oven and bring the chicken mixture to a boil.

Step 8 –Transfer the covered Dutch oven to the oven and cook the chicken mixture until the vegetables are tender and a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 45 minutes.

Also Read:  Grandma's Famous Soup

Step 9 –Serve.