Fall weather brings with it the desire to cozy up and eat something warm and delicious. Chicken in a Pot is one of those dishes that seems perfect for the occasion.
Turmeric and lemon juice add layers and brightness to this dish.
Choose the Right Pot
The key to rich caramelized chicken pieces is using the right sized skillet with a proper fitting lid.
What is the “right sized” skillet? It should be big enough so that the chicken pieces all fit on the bottom without touching. Otherwise, you won’t get the golden brown color and caramelized flavor.
The lid should be tight and heavy enough to keep the liquid inside the pot as it cooks. That’s the key to fall-off-the-bone, flavor-filled meat.
Slow Cooking Adds Richness
This recipe is easy and doesn’t require much attention while it cooks. Doubling it for 4 people is simple but you will need to keep the skillet size proportional.
You can also make this dish in a slow cooker. If going the slow-cooker route, you will need to brown the chicken pieces, garlic, and onion in a skillet before transferring them to the crock.
Turmeric and Lemon Flavorings
You don’t need a lot of turmeric to bring warm, rich flavor to this dish so measure it carefully.
To preserve the lemon juice kick, add the lemon juice after the chicken is thoroughly cooked, just before serving.
Chicken in a Pot with Turmeric and Lemon
- ½ chicken cut up, or 4 chicken pieces with skin and bones (breasts, thighs, drumsticks, wings)
- 4 tbsp. butter
- 1 tbsp. garlic, minced
- ¾ c. onion, chopped
- ¼ c. celery, chopped
- ½ c. carrots, chopped
- ¼ tsp. turmeric
- ½ tsp. salt
- ¼ tsp. pepper
- 1 bay leaf
- 2 tbsp. lemon juice, fresh
- Pat chicken pieces with a paper towel to dry.
- Melt butter in a skillet over medium low heat until butter starts to froth. Place chicken pieces, skin side down, in the skillet so that each piece has room to brown. Turn pieces to evenly brown.
- Add garlic and onion and continue browning until chicken skin has a golden-brown color. Sprinkle chicken pieces with salt, pepper, and turmeric.
- Add bay leaf, celery, and carrots to the skillet. Put the lid on the skillet and turn heat to low/simmer.
- Simmer chicken in the covered skillet for 2 1/2-3 hours. If the lid fits properly, you will not need to add liquid, but if the juice is getting too low, add a bit of water or broth.
- When chicken is done (it will be close to falling off of the bone) turn off the skillet.
- Stir in the lemon juice and adjust salt and pepper to taste.Allow the chicken to rest for 10-15 minutes, as it will absorb some liquid.
Makes 2-3 generous servings, 632 calories
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