Chicken In A Pot

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This is a chicken, in a pot.

Amazing, right?

The worlds simplest dish, and still, not something people make very often.

Pity.

Easier than roasting, tastier than boiling, and it's all made in-one-dish! Is that ideal? I think so!

Without much work you can have a chicken in a pot in a little over an hour and a half. Wouldn't that be nice? So nice.

And if you like make-ahead dishes, or leftovers, again, this is it. The way to go. Chicken in a pot.

The name really says it all. Simple, flavorful chicken. In a pot.

So try my sweet peaches, and enjoy. (And bonus! You can do this in a crock pot! How awesome is that!)

1 large chicken
1 cup dry white wine
1 teaspoon butter, oil or margarine
1 lemon, quartered
Fresh herbs if you have some
1 onion, large slices
1 potato, large slices
1 parsnip, peeled and sliced
1 carrot, large slices
1 stalk celery (you guessed it!) large slices
Salt and pepper to taste
Paprika

Preheat your oven to 375F

Wash your chicken in cold water. Remove anything in the cavity. Trim any excess fat. Pat dry and smear the chicken skin with the butter. Fill the cavity with the lemon, some of the onion and the herbs if using.

Put the chicken, breast side down, into a pot that is oven proof and has a lid. Add the wine and salt and pepper. Top with a nice sprinkle of the paprika.

Cover and bake for 1 hour 45 minutes. Check to see if it is done by inserting a knife into the meat. If the juice runs clear it is done.

Let rest in the pot for 10 more minutes.

Remove from the broth, section and serve with the veg and broth.

Serves four to six



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Tibetans, Mongolians, and people in parts of western China put salt in their tea instead of sugar.

In 1978 the average French meal lasted one hour and 22 minutes. Today it takes about 38 minutes. - Enjoy France.com



In Australia, no hormones have been fed or otherwise administered to meat chickens for at least 40 years. -Chicken.org.au