Chicken In The Pot

fork image

Most of you are aware by now, if you have been following along on 30AEATS, that I am taking part in a cookbook review for Emeril Lagasse‘s Sizzling Skillets and other One-Pot Wonders, to be released September 27, 2011 by Morrow Cookbooks – The Secret Ingredient.

We are already on Post #7, and you can see the first six recipes here! It has been exciting reviewing the cookbook, creating the recipes, photographing, eating and sharing with you, though my waistline begs to differ!

I was inspired to make the next dish, as I have been aching to visit Provence again. Chicken In The Pot is a rustic French inspired recipe, and reminds me of the food I have grown to love, in a town I have grown to love-Bonnieaux. Bonnieux, France is one of the many historic “hill villages” in the region. Dating back to Roman times, it rests on top of the Luberon hills casting a watchful gaze across the rest of the valley.

It is a magical place and where some of the most hearty comfort country foods can be found. I really could go on for days about the wine, artisan breads, bistros and cheeses, but I will instead tell you to get out your slow cooker, and get ready to embark on your own provincial journey at home.

The chicken must be seasoned well, and fully browned in a Dutch oven before moving to the slow cooker. Did I mention you brown the chicken in bacon fat?  I used Benton’s, as I have known Allan Benton for thirteen years, and he makes my favorite. I really like the helpful tips that Emeril shares in his new cookbook, such as maneuvering the chicken in the pot by using the stick of a long wooden spoon in the cavity. Once the chicken is in the slow cooker, the vegetables (new potatoes, garlic, and carrots) are added along with white wine. To serve, you are to lay the chicken pieces over the vegetables, and sprinkle with parsley.

This recipe was just delicious, and with a glass of wine and some buttered hot French bread, I felt I was not far from Bonnieux.

Ingredients:

  • One 4- pound whole chicken, excess fat removed, rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 4 ounces applewood- smoked bacon, cut into 1/2- inch pieces
  • 3 medium carrots, peeled and cut into 4- inch lengths
  • 2 medium onions, chopped into large pieces
  • 1 celery stalk, cut into 1/2- inch pieces
  • 1 3/4 pounds new potatoes (about 12)
  • 4 garlic cloves, smashed and peeled
  • 1 tablespoon dried thyme, crumbled between your fingers
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley leaves, for serving

Preparation:

Season the chicken inside and out with the salt and pepper. Tuck the wings behind the back and tie

the legs together with kitchen twine.

In a Dutch oven large enough to hold the chicken, melt the butter over medium heat. Add the bacon and cook, stirring as needed, until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel– lined plate and set aside.

Place the chicken on its back in the Dutch oven. Cook until nicely browned, 4 to 5 minutes. Carefully

turn the chicken onto its breast and brown for 4 to 5 minutes longer. (Stick the handle of a long wooden

spoon into the cavity of the chicken to help you maneuver it.) Turn the chicken on its side and cook for

4 to 5 minutes. Repeat on the other side. Transfer the browned chicken to the crock of a 6- quart slow

cooker.

Add the carrots, onions, celery, potatoes, garlic, and thyme to the Dutch oven. Cook, stirring as

needed, until the vegetables are nicely glazed, about 4 minutes. Remove from the heat and transfer the

vegetables to the slow cooker, scattered around and under the chicken so that everything will fit. Add the bacon and wine. Cover, set the slow cooker on high, and cook until the chicken and vegetables are very tender, about 4 hours. Remove the chicken from the slow cooker and set aside to rest for 15 minutes before serving.

Using a large metal spoon, divide the vegetables and broth among serving bowls. You will be able to portion the chicken easily with the spoon. Lay the chicken pieces over the vegetables.

Sprinkle with the parsley and serve immediately.

Check out another great Emeril Lagazze recipe:  Cajun Shrimp Stew

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

1 × two =