Dorie’s Chicken in a Pot for #SundaySupper’s First Birthday

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Today #SundaySupper turns ONE!

 

Hooray!

 

I joined this foodie blogging/cooking group in September of last year and it has been a true JOY.   Not only does this group keep me on my toes in the kitchen, continually making me challenge myself with developing new recipes and cooking + it’s also very inspiring for me to see and read all of the other GREAT recipes, posts and stories. . . learning from different people, learning more about them personally through their blogs. This group is truly talented and fabulous. 

 

Sunday Supper is on a mission to bring back Sunday Supper and get families back at the dinner table together.  Food bloggers come together and share recipes and most importantly, they have Sunday Supper with their families. You can read more about #SundaySupper here.

 

For this 1st birthday, we were asked to cook a recipe from a fellow #SundaySupper contributor. .  someone who has inspired us and with a dish that he or she made for Sunday Supper last year. It took me about 2 seconds to figure out what I wanted to make.

 

I chose Dorie Greenspan’s Chicken in a Pot, inspired and cooked by Nancy from Gotta Get Baked.  Not only is Nancy my homegirl but she is one of the first bloggers I  connected with . .  and it was through Nancy and Sarah Lee, that I joined Sunday Supper!

 

Nancy is the Baker Extraordinaire!  If you haven’t visited her blog, you need to. With recipes like Molasses Chocolate Chip Candied Ginger Cookies and Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese Frosting (I am not making this up), you need to check her out. Nancy and I both adore Dorie Greenspan. Love her. Love her. So, when I saw Nancy’s post of Dorie’s Chicken In A Pot, (and it’s on the front cover of Dorie’s cookbook, Around My French Table), I knew I had to make it.

 

Nancy, the brilliant person she is, added bacon to this recipe. Genius.  I fried up my bacon pieces first and then browned my chicken in the bacon fat. OH LORD, did that smell heavenly.  With this recipe, you can literally throw pretty much anything you want in here. .  well, anything within reason.  .  I worked off of Nancy’s recipe, Dorie’s recipe AND Dorie’s Garlic and Lemon Chicken in a Pot recipe from her cookbook. All slightly different.

 

I highly, highly recommend everyone make Chicken in a Pot at least once. Make it once and you will fall in love. If your family likes chicken, you must make this. Do it for the kids. Do it for others in the house. Do it for yourself.  The recipe is really so very versatile and relatively easy. As Dorie explains it, “Basically, it’s a chicken (which you can brown or not, depending on how much time you’ve got and how you’re feeling about a little sputtering fat) surrounded by vegetables (your choice) and lots of garlic (a must), moistened with olive oil, wine and chicken broth (or just broth), put into a pot that’s only just big enough to hold everything, sealed up tight (the original recipe calls for sealing the pot with a flour and water paste that hardens with heat) and baked for an hour or so.” Every time she makes it, she makes it a different way.

 

So, you have to make this yourself and tell me how you’ve changed it up. As you can see, I smothered my chicken with all of the veggies and broth. It was absolutely delicious and flavorful. I will definitely be making this again!  Maybe next time, I will use leeks . .  or if I plan on making this 3 weeks in advance, I’ll try preserving my own lemons (from the “Around My French Table” cookbook, page 208) and will try Dorie’s Garlic & Lemon version.  I wonder if I can use a Pillsbury biscuit or crescent dough to seal the pot next time?

 

I hope you enjoy!

 

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Print Recipe

Dorie's Chicken in a Pot

I highly recommend using a dutch oven (enameled cast iron) or cast iron pot or good pot with a strong, heavy lid. And to ensure I had enough broth to dip the bread into, I doubled the chicken broth and white wine so I added 2 cups of chicken broth + 1 cup of dry white wine.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • Approximately 2/3 cup extra-virgin olive oil
  • 4 heads of garlic broken into cloves, but not peeled
  • 6-8 shallots peeled and trimmed
  • 2 onions peeled, trimmed and quartered
  • 8 carrots peeled, trimmed and quartered
  • 4 celery stalks trimmed and quartered
  • about 2 cups mushrooms sliced
  • Salt and freshly ground pepper
  • 4 sprigs fresh thyme
  • 4 sprigs flat-leaf parsley
  • 3 sprigs fresh rosemary
  • 4-6 strips of bacon diced
  • 1 chicken whole
  • 1/2 small 2 lbs or less cabbage, green or red, cut into 4 wedges
  • 2 sweet potatoes peeled and cut into 8 pieces each
  • 1-2 cups chicken broth
  • 1/2 -1 cup dry white wine
  • About 1 1/2 cups all-purpose flour for the seal
  • About 3/4 cup hot water for the seal

Instructions

  • Preheat the oven to 450 degrees F. (You also might need to lower your oven rack a little to accommodate your dutch oven + lid)
  • Set a large skillet over high heat and add about 2 tablespoons of the olive oil. Toss in the garlic cloves and all the vegetables, EXCEPT the cabbage and sweet potatoes- you might have to do this in two batches, try not to crowd the skillet - season generously with salt and pepper and cook, stirring, until the vegetables are lightly browned on all sides. Remove from heat and set aside.
  • Using your dutch oven, heat another tablespoon or so of olive oil over medium high heat, and add the bacon pieces. Stir until browned and remove from pot. Season your chicken with salt and pepper and brown the whole chicken in the dutch oven on all sides. Please the cabbage and sweet potatoes around the chicken. Add the bacon to the vegetables and throw everything in, including all the fresh herbs (thyme, parsley, rosemary), around the chicken.
  • Stir together the chicken broth, wine and 1/2 cup olive oil and pour the mixture over the chicken and vegetables.
  • To make the dough paste: stir the flour and hot water together, mixing with your fingers until you have a soft, workable dough. Working on a floured surface, shape the dough into a long sausage, then press the dough onto the rim of the dutch oven. Press the lid into the dough to seal the pot.
  • Slide the pot into the oven and bake for 70 minutes. If you need to keep it in the oven a little longer because you're not ready for it, that's fine, just turn the heat down to 325 degrees F and you'll be fine for another 30 minutes or so.
  • The easiest way to break the seal, - if needed- is to wiggle the point of a screwdriver between the dough and the pot - being careful not to stand in the line of the escaping (and, in the words of Dorie, "wildly aromatic") steam. If the chicken was whole, quarter it and return it to the pot, so that you can serve directly from the pot, or you can simply arrange the chicken and vegetables on a serving platter to enjoy.

 

 

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Sunday Supper Turns One!

 

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us in the past year.  Please take a look at all of the fabulous recipes!

 

 

Sunday Supper Appetizers

 

 Sunday Supper Soups and Breads

 

 Sunday Supper Main Dishes

 

Sunday Supper Veggies

 

Sunday Supper Desserts and Snacks

 

Sunday Supper Breakfast Faves

 

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

 

 

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