Mom s Chicken En Cocotte

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

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.