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Chicken in a Pot

 

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Chicken in a Pot
 

 

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Recipe

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.

Times

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

Servings

4

Ingredients

  • 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

Directions

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.

Special instructions

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.

Tags

About Tamar Genger MA, RD

avatar

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! Find more on Google

 

comments

 

3 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.

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