• Email
  • Pin It

Chicken in a Pot


Contributed by:

Chicken in a Pot


14 comments | Leave Comment

4 Ratings4 Ratings4 Ratings4 Ratings4 Ratings (4 Ratings)
Loading ... Loading ...


Chicken in a Pot

This recipe is my new favorite Shabbat dinner, like a cholent, it is so versatile, you can use any vegetables you like. The preserved lemon adds a nice flavor but not necessary.


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min




  • 1/2 preserved lemon, rinsed well
  • 1/4 cup Sugar
  • 5 tablespoons olive oil
  • 1 large potato, cut into large chunks
  • 1 large sweet potato, peeled and cut into large chunks
  • 16 small onions or shallots
  • 8 large carrots, peeled and quartered lenghthwise
  • 4 celery stalks, peeled and quartered lengthwise
  • 4 large garlic heads, cloves removed, but skin left on
  • Salt and pepper to taste
  • 3 thyme sprigs
  • 3 parsley sprigs
  • 2 rosemary sprigs
  • 1 Grow & Behold Chicken, about 4 pounds, whole or cut into pieces
  • 1 cup chicken broth
  • 1/2 cup dry white wine (optional)
  • 1 package matzo ball mix - prepared per package


1 Preheat the oven to 450 degrees, making sure there is enough space for a large pot.
2 Slice the peel from the preserved lemon and cut it into squares, save juice to add to dish and discard pulp.
3 Bring water and sugar to a boil in a small pan, drop in the peel and cook for 1 minute. Drain and set aside.
4 In a large Dutch oven over high heat, heat 2 tablespoons oil, add vegetables and garlic and allow to brown, do this in batches sprinkling salt and pepper and then put everything on a plate.

5 Put chicken in pan and brown on all sides. Then return vegetables to the pot. Mix together broth and wine and any remaining olive oil and pour over the chicken and vegetables.
6 With the matzo ball mix, you can either place large matzoh balls on top of the dish or use it around the edges to seal the top to the pot.
7 Put the pot in the oven and bake for 55 minutes.
8 Serve right out of the pot.

Note: In this version pictured I made it with chicken pieces in a regular casserole dish and it worked well too.  I still prefer it as a whole chicken though.

Chicken in a Pot


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




14 Responses to Chicken in a Pot

  1. I made this again last night and wow, it was amazing, but I used already peeled garlic and it is much preferred, the flavor was still fantastic and no skins to deal with.

    • avatar says: Sandi

      I feel stupid but I can’t figure out the matza balls…do I make the soup in a separate pot and then place the cooked matza balls in with the chicken? Or, do I just prepare the matza balls and place them in the dutch oven not-cooked? Sorry but I can’t seem to figure it out.

      • LOL, not a stupid question, I guess it does seem off to place the raw matzo balls in the pot, but that is what I do and they taste amazing, but not as soft and fluffy as in soup and that is how we prefer it in this dish. It cooks in all the chicken juices and fat and ends up sort of baking so the texture is a little firmer, but not hard. let me know how you like them.

  2. avatar says: annette

    so the matzo balls become kind of like “dumplings?”
    i always thought that chicken in the pot was a whole chicken boiled w bunches of veggies & noodles & matzo balls. this is different way of doing it.

    • I guess the matzo balls are sort of baked and they are kind of fatty cause they take in the juices of the chicken. I adapted the recipe from one that sealed the pot with a flour dough, at that time one of my kids didn’t really liked chicken so the matzo balls and the veggies gave him enough to eat, but you don’t need them. The chicken comes out so good though.

  3. avatar says: Mrs.B.

    Interesting. Can this be done in a crock pot? Sounds like a perfect Pesach chicken!

    • I don’t think it can be made in the crock pot, but I don’t really know, I guess you have to brown everything first in a pan and then maybe you could try it, but you don’t want it to cook for hours, I think 2 hours would be the most.

  4. avatar says: Tzivia

    We like this recipe. At first I was hesitate to try it then I was happy that i did. I like the fact that the matza balls are more like a dumpling. This will be past down to my married children its fast easy and all three food groups in one pot. Can’t beat that.

  5. avatar says: Leah

    made this for shabbos. everyone loved it the chicken had so much flavor and the vegetables went so fast

  6. avatar says: raizyj

    Great dish. Love the flavors. Will definitely make again

  7. avatar says: Renee

    Sounds delicious! What is a “preserved lemon”?


  8. avatar says: Elisa

    Just a couple of quick questions…are you essentially just browning everything in batches and then putting it all in a dish to bake? Is that why you used a Dutch oven, so that you could use the same pot to brown, as to bake? I was confused by the one picture that looked like a Pyrex dish, since I didn’t think you could brown in that. Is there any special ordering of the ingredients before putting the dish in the oven? Finally, is the dish covered for baking? Thanks in advance!

    • Yes to your first question, you are browning everything and then putting it all in the pot. You can brown in a frying pan and then place in a pyrex if you prefer, but you do want it to be sealed tight when cooking, which answers your second question of yes it should be covered until serving. Traditionally they actually put a plain dough to seal the pot shut, but I found it messy and difficult and unnecessary. No special order, but I like to put the vegetables on the bottom and a bit to the sides so the chicken is in the middle with veggies around and under.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in