Mini Cocotte Recipes For 2

EGGS EN COCOTTE

Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

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

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