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–+ servings
Large black pot full of chicken pieces some white, some biege with skin on, yellow potatoes, orange carrots, onions with brown skin on, an green herbs.

Chicken In A Pot

Judith Coates
Chicken in a "one" pot recipe full of the flavors of vegetables that enrich the chicken and you will have a good tasty bouillon/broth/stock from the combination of the meat, produce and herbs.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course dinner
Cuisine French
Servings 6

Equipment

  • crock pot or
  • Large soup pot or
  • Dutch oven

Ingredients

  • 5½ lb chicken
  • 3 small onions
  • 4 cloves
  • 3½ cup carrots
  • 4 cup leeks
  • 2 cup button mushrooms
  • 1 stick celery
  • 2 cup heart of cabbage
  • 10½ cup water
  • 10 peppercorns
  • Sprig of parsley
  • 1 bay leaf
  • ½ teaspoon nutmeg
  • ½ cup white wine optional

Instructions
 

  • Peel three small onions and stick each with a clove.
  • Place them inside the chicken and truss firmly with string.
  • Peel and cut the carrots and leeks, tie into small bunches.
  • Cut the celery into 3inch pieces and tie into bunches.
  • Divide the cabbage into about eight sections but leave a little of the core to hold the leaves together.
  • Place the chicken, the giblets, salt and water into a large heavy bottomed casserole pan and bring the contents slowly to a boil. The water should reach half way up the breast of the chicken not completely covering it.
  • Remove the foam as the liquid reaches the boiling point. Continue to do this until it is cleared of foam.
  • Add the prepared vegetables, but not the cabbage at this stage.
  • Add the herbs, the peppercorns and the remaining cloves and nutmeg.
  • As the liquid reaches boiling point, lower the heat and cover with a lid.
  • Either simmer slowly for three hours over a low heat or place in a moderate oven.
  • The cabbage is added about twenty minutes before the end of the cooking time. Add the white wine at this time as well.
  • Drain the chicken and remove the skin.
  • Carve the bird and arrange on a large warm serving plate.
  • Drain the vegetables and arrange around the chicken meat in small groups.
  • Cover with cooking foil and keep hot, while you make sauce ivoire.
  • This sauce is made by using two parts chicken stock (from the pot above) to one part béchamel sauce, with all or some of the white wine, depending on how thick you want your sauce. Add more or less béchamel sauce to thicken or thin the sauce.
  • Before adding the cabbage to the pot, use a ladle and remove enough of the stock for your sauce.
  • Allow it to cool and remove any excess fat from the surface with a metal spoon or kitchen paper drawn over the surface.
  • Following my recipe for béchamel sauce, make it then, mix with the chicken bouillon to make your sauce ivoire.
  • Place in a sauce boat and serve with your chicken in a pot recipe.

Notes

  • You can keep the rest of the chicken bouillon to make a soup. It will freeze well until you need it.
  • The nutritional totals are for the entire pot divided by 6.
  • Skimming off the foam will improve the taste and the look of the broth.
  • Dorie Greenspan, a well-known French cook, in her chicken in a pot recipe, adds prunes, apricots, or dried apples to her pot! Let me know if you try it. When I do I will let you know here. 🫠

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Nutrition

Calories: 3849kcalCarbohydrates: 23gProtein: 4gFat: 416gSaturated Fat: 124gPolyunsaturated Fat: 87gMonounsaturated Fat: 186gCholesterol: 353mgSodium: 95mgPotassium: 581mgFiber: 5gSugar: 10gVitamin A: 13492IUVitamin C: 25mgCalcium: 99mgIron: 2mg
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