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
- 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
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.