Chicken in the Pot (Dorie Greenspan)
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1⁄2 preserved lemon, rinsed well
- 1 cup water
- 1⁄4 cup sugar
- 5 tablespoons extra-virgin olive oil
- 2 large sweet potatoes or 2 white potatoes, peeled and cut into 8 same-sized pieces
- 16 small white onions, yellow onions or 16 small shallots
- 8 carrots, trimmed, peeled, and quartered
- 4 celery ribs, trimmed, peeled, and quartered
- 4 garlic heads, cloves separated but not peeled
- salt & freshly ground black pepper
- 3 fresh thyme sprigs
- 3 parsley sprigs
- 2 rosemary sprigs
- 8 chicken legs or 8 chicken thighs
- 1 cup chicken broth
- 1⁄2 cup dry white wine
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup hot water
directions
- Center a rack in the oven and preheat to 450 degrees.
- Using a paring knife, slice the peel from the preserved lemon and cut it into small squares. Discard the pulp.
- Bring the water and sugar to a boil in a small saucepan, drop in the peel, and cook for 1 minute. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the vegetables and garlic, season with salt and pepper and sauté until vegetables are brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4½- to 5-quart Dutch oven or other pot with a lid and stir in the herbs and the preserved lemon.
- Return the skillet to the heat and add another tablespoon of olive oil. Brown the chicken on all sides, seasoning it with salt and pepper as it cooks.
- Tuck chicken into the casserole, surrounding it with the vegetables.
- Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables.
- Put 1½ cups flour in a medium bowl and add enough hot water to make a malleable dough. Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage.
- Place the dough on the rim of the pot — if it breaks, just piece it back together — and press the lid onto the dough to seal the pot.
- Slide the pot into the oven and bake for 55 minutes.
- Now you have a choice — you can break the seal in the kitchen or do it at the table, where it's bound to make a mess, but where everyone will have the pleasure of sharing that first fragrant whiff as you lift the lid with a flourish. Whether at the table or in the kitchen, the best tool to break the seal is the least attractive: a screwdriver. Use the point of the screwdriver as a lever to separate the lid from the dough.
- Depending on whether your chicken was whole or cut up, you might have to do some in-the-kitchen carving, but in the end, you want to make sure that the vegetables and the delicious broth are on the table with the chicken.
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RECIPE SUBMITTED BY
Flipgirl30
United States