Chicken In The Pot Recipes

CHICKEN IN A POT

Steps:

• Place the carrots, celery and onions in a 5-qt. slow cooker. Top with chicken. Combine remaining ingredients; pour over chicken., Cover and cook on low for 7-9 hours or until chicken and vegetables are tender. Serve with a slotted spoon.

CHICKEN IN A POT

Steps:

• Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
• In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

CHICKEN IN THE POT

Steps:

• First, heat 1 tablespoon of the oil in the casserole, then fry the lardons or pancetta a little with the shallots or button onions. When they have coloured a bit, remove them with a slotted spoon and keep them on one side. Now, add the rest of the oil and when it is fairly hot, fry the chicken whole. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the chicken by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all, then remove it from the casserole. Next, fry the carrots, turnips and crushed garlic for about 5 minutes, stirring them all around so that they brown slightly. Now put the bacon and onions back in the pan. Push everything to the sides and sit the chicken in the centre. Next, pour in the wine and stock, add the parsley and celery leaves, tied in a bundle (if using celery leaves), plus the thyme, bay leaf and salt and pepper. Bring to simmering point, then transfer the casserole to the oven (the casserole should be without a lid, but place a piece of foil over the chicken breast) and let it cook for 30 minutes, uncovering and basting the chicken breast now and then with the surrounding stock. After 30 minutes, remove the foil, add the sliced mushrooms, then bake for another 30 minutes, again basting fairly often with the juices. When the chicken is cooked, take the casserole from the oven, remove the chicken, drain it well and put it on a warmed serving dish. Surround it with the well-drained vegetables and bacon, and discard the bay leaf and herbs. Now place the casserole over a direct heat and boil the liquid fiercely to reduce it by about a third. Then make a paste with the butter and flour, then whisk this paste into the reduced liquid. Bring it back to the boil, whisking continuously, until the sauce thickens. Now taste to check the seasoning, then carve and serve the chicken and vegetables with the sauce poured over them.

CHICKEN IN A POT

Steps:

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

CHICKEN IN A POT

Steps:

• Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
• Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
• Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
• Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly.

EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE

Steps:

• Press the SAUTE button on the Instant Pot.
• When the pot is hot, add the olive oil and the butter.
• Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
• Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
• Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
• Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
• Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
• While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
• When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
• Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
• Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
• Press the CANCEL button.
• Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
• When the cooking cycle has finished, do a QUICK RELEASE.
• Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.

CHICKEN IN A POT

Steps:

• Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
• When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
• Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.

CHICKEN IN THE POT

Steps:

• Pull off as much of the yellow fat as possible from the chicken. Place chicken halves in a five- to six-quart pot along with the gizzard, neck and heart. Reserve the liver for another purpose. Cover with cold water, bring to a boil and allow to boil for five minutes, skinning off all the foam and scum that accumulates on the surface.
• Lower heat to simmer and add the vegetables, herbs and garlic. Stir in salt to taste - you may need as much as one tablespoon.
• Simmer gently for 1 hour 15 minutes, until the chicken is done. At no time should the liquid boil, which would cause the finished soup to be cloudy.
• When the chicken is done, remove it from the pot and set it aside, covered, to keep warm. Strain the soup through a fine strainer or through a clean linen napkin set into a strainer. Rinse out the soup pot and return the soup to the pot. The soup should be clear, golden and with very little fat on the surface. Chilling it overnight will allow all the fat to be removed if you wish.
• Finally, dice the carrot, half of the onion without the peel and half of the celery. Discard the rest of the vegetables and herbs.
• Boil the noodles in a separate pot of water until tender, then set aside, covered, to keep warm.
• Remove the skin from the chicken and cut the chicken into serving pieces.
• To serve, reheat the soup to a simmer and return the chicken to the pot. Simmer for five minutes. Place a couple of pieces of chicken in each of four deep bowls along with some of the noodles and diced vegetables. Ladle hot soup over each serving. Sprinkle with minced parsley and serve.