Chicken Baked in a Pot
I made dinner again. It was a chicken roasted in a pot. Again, something that seems simple and obvious and yet I was drawn in to the hominess of it – I fell for it like an afternoon advetorial, strapped into my WestJet seat and watching the Food Network on the back of the seat in front of me.
I admit I’m preoccupied with the thought of the crispy skin that comes on a roasted chicken. It’s kind of the best part. Then again, tossing a chicken into a pot (on top of a chopped salad of onions, carrots and celery) and baking it with the lid on ensures incredibly juicy meat – so if that’s what you’re after, this version is about as foolproof as it gets. You can peel off the rubbery, fleshy skin and feed it to the dog. I’d prefer to not share the “after” photo here; it’s not enticing.
So what Michael does is he returns the pot to the stove, sans chicken, and tosses in cherry tomatoes and spinach to wilt down in the juices along with the carrot and celery that have already cooked with the chicken. Good idea.
I admit Mike was a little more enamored with this part than I was – it seemed a little soupy to me, and so the next night I shredded the chicken and returned it to the pot and turned it into somewhat of a soupy chicken stew. It worked.
Which, reading the end of the recipe now, it turns out was the whole point to begin with.
Chicken Roasted in a Pot
adapted from Chef Michael Smith
a couple onions, peeled and chopped
a head of garlic, cloves separated and peeled
a couple celery stalks, chopped
a carrot, peeled and chopped
salt and freshly ground pepper
a few sprigs of fresh rosemary, tarragon, oregano or thyme – if you have them
a bay leaf or two
a whole chicken
a couple handfuls of spinach or chard, torn
a couple handfuls of cherry or grape tomatoesPreheat the oven to 300°F.
Toss the onions, garlic, celery and carrot into the bottom of a heavy lidded pot and set the chicken on top. Sprinkle the lot with salt and pepper and toss in a few sprigs of rosemary or thyme or whatever fresh herbs you have, if you have them.
Cover with a tight-fitting lid and bake the chicken for 90 minutes or so, until the juices from the cavity run clear and the joints wiggle in their sockets. Remove the chicken and rest on a plate, covered with foil, for 15 minutes or so before slicing.
Meanwhile, set the pot over medium-high heat and bring the onion mixture to a simmer. Add the spinach and tomatoes and stir until the spinach has wilted and the tomatoes have heated through. Slice the chicken, removing all the meat. Toss the meat with the spinach and tomato mixture. Serve immediately.
November 23 2011 09:37 pm | chicken & turkey and one dish
Sue on 24 Nov 2011 at 10:27 am #
Can’t wait to try this. I love Michael! Have I said that here before?
I also love your scalloped edge bowl!
Voula Martin on 24 Nov 2011 at 12:45 pm #
That pot is beautiful! Do you think one could put the chicken on a broiler pan towards the end and crisp up the skin or is it totally un-salvageable?
Erica B. on 24 Nov 2011 at 4:10 pm #
This looks good, but this http://dinnerwithjulie.com/2008/11/27/day-331-creamed-chicken-or-turkey-and-biscuits/ will always be my favourite
Jaime on 24 Nov 2011 at 5:55 pm #
I want that pot, Julie!
Lauren O. on 24 Nov 2011 at 7:37 pm #
I agree with the previous posters – that pot is gorgeous!
Laurie from Burnaby on 25 Nov 2011 at 11:22 am #
The meal is delicious and wonderful. You can resurrect the skin to a certain extent by taking the chicken out and roasting it at a high heat while you add to the sauce. Or you can be uber-waistline and throw the skin away and enjoy the lusious chicken. Next day when you add the shredded chicken back into the sauce you can also make a pastry crust and call it a deep dish pie. That’s wonderful, too
Lori on 26 Nov 2011 at 7:20 am #
I noticed the pot too. Is it the pumpkin Le Creuset?