Chicken In A Pot Recipe

I absolutely love this Chicken In A Pot recipe because it transforms a whole chicken into a comforting, aromatic meal with minimal effort, making it perfect for cozy nights at home. Plus, the combination of tender meat, flavorful broth, and vibrant veggies feels like a warm hug in a bowl, especially when paired with a touch of fresh lemon and parsley!

My focus in my Chicken In A Pot recipe is on the wholesome flavors of simple, good ingredients. A whole chicken with salt and fresh black pepper.

Olive oil, which brings out the sweetness of the carrots, onions, and celery. Garlic and herbs that make the dish smell wonderful.

Chicken stock as the base. And a few cozy seasonings like thyme and rosemary that put the comforting in comfort food.

On a cold night, this dish is recipe-nourishment for the body and soul.

Ingredients

Whole Chicken: A protein-rich ingredient that forms a solid foundation and deepens flavor.

Oil Olive: Adds fats healthful, flavor enhances, and helps in some sautéing.

Provide fiber, rich in antioxidants, and contribute natural sweetness.

Garlic: Enhances the taste with a sharp, concentrated flavor and a wealth of health perks.

Sweetness and color, high in beta-carotene and fiber, are qualities that can be seen in carrots.

Celery: Offers a low-calorie, crunchy vegetable with a delicate umami flavor.

Laurel: Lends depth to a dish; adds an earthy, aromatic note.

Chicken Stock: Intensifies flavor, gives a comforting and savory base.

White Wine: Balances flavors with acidity, enriches overall complexity.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 large yellow onions, peeled and quartered
• 4 carrots, peeled and cut into large chunks
• 4 celery stalks, cut into large chunks
• 8 cloves garlic, peeled
• 1 bay leaf
• 6-8 cups chicken stock
• 1 tablespoon dried thyme
• 2 teaspoons dried rosemary
• 1/2 cup white wine (optional)
• 1 lemon, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. The oven should be at a temperature of 325 degrees Fahrenheit, which is equal to 165 degrees Celsius.

2. Dry the chicken with paper towels, and season it generously with salt and freshly ground black pepper, both inside and out.

3. In a big pot that can go in the oven or a Dutch oven, heat the olive oil over medium heat. Add the chicken, breast side down, and cook until it is a lovely golden brown, about 5 minutes. Turn the chicken onto its back and get it a nice sear for another 5 minutes. Remove the chicken from the pot and set it aside.

4. In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables start to soften, approximately 6-8 minutes.

5. Return the pot to the fire, and add the chicken back in, upside down—breast side up—on top of the vegetables. Pour in the bay leaf, the stock (make sure the chicken is sitting in enough liquid to cover it halfway), the dried thyme and rosemary, and the wine, if you’re using it.

6. Bring the liquid to a simmer. Place a tightly fitting lid on the pot and move it into the preheated oven.

7. Prepare the chicken in the oven for approximately
1.5 to 2 hours, or until the chicken becomes tender and the juices run clear when the thickest part of the thigh is punctured with a skewer.

8. In the last 15 minutes of cooking, lift the lid and place the lemon slices around the chicken. Put it back in the oven to finish cooking, making sure the flavor of the lemon infuses the chicken.

9. Take the pot out of the oven, and move the chicken to a cutting board, allowing it to rest for 10 minutes before cutting.

10. Accompany the chicken with the vegetables and broth from the pot, and garnish with fresh parsley. Savour the delightful and soothing Chicken In A Pot.

Equipment Needed

1. Oven
2. Paper towels
3. Large oven-safe pot or Dutch oven with a lid
4. Stove or cooktop
5. Tongs
6. Cutting board
7. Knife
8. Skewer or meat thermometer
9. Ladle or large spoon
10. Serving platter or dish

FAQ

• Can I use boneless chicken breasts instead of a whole chicken?A whole chicken gives you the full depth of flavor, but bone-in chicken breasts or thighs can be used instead if you prefer.
• Is there an alternative to using white wine in the recipe?Sure, you can replace it with either the same amount of chicken stock or apple cider vinegar for a flavor profile that’s just as deep and delicious.
• Can I cook this recipe in a slow cooker?– Yes, after browning the chicken, you can shift all the components to a slow cooker and set it to low for 6-8 hours. The end result should be a tender chicken, but I think you could also safely set it to high for 3-4 hours.
• How should I store leftovers?– Keep uneaten food in a sealed container in the fridge. It will be safe to eat for 3 days. Put it in the freezer, and it will stay safe for 3 months, which is how long frozen food, according to the USDA, can safely remain in the freezer.
• Can I add potatoes to this dish?Without a doubt, adding potatoes is a splendid option. Just cut them into hefty pieces and toss them into the pot with the other vegetables.
• Is it necessary to peel the garlic cloves?– Yes, the garlic must be peeled in order for it to evenly distribute its flavor throughout the dish while it softens and melds into the broth.

Substitutions and Variations

Substitute vegetable oil or melted butter for olive oil, using the same amount, and expect a similar flavor.
Can be replaced with red onions or shallots for a milder taste: yellow onions.
Carrots: Replace with parsnips for a flavor that is sweeter and earthier.
Stalks of celery: Substitute leeks, which yield a more subtly flavored dish.
White wine: To replace white wine, my favorite substitutes are apple cider vinegar and chicken broth. They provide the necessary acidity to balance a dish without adding alcohol.

Pro Tips

1. Brining the Chicken For enhanced flavor and juiciness, consider brining the chicken for a few hours or overnight. A simple brine of water, salt, and sugar can work wonders.

2. Caramelize the Vegetables When sautéing the onions, carrots, celery, and garlic, allow them to caramelize slightly. This will add depth and sweetness to the final dish.

3. Use a Meat Thermometer Ensure perfectly cooked chicken by using a meat thermometer. The thickest part of the thigh should read 165°F (74°C) for optimal doneness.

4. Deglaze the Pot After searing the chicken, deglaze the pot with the white wine, scraping up any browned bits. This will add extra flavor to the broth.

5. Resting Time Let the chicken rest for longer, about 15 to 20 minutes, covered with foil. This allows the juices to redistribute, making the chicken more tender and easier to carve.