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One Pot Sensational Chicken Leah Recipe

July 25, 2008

Easy succulent dish creates a wonderful one pot wonder full of complex flavors which is surprising to your family and guests – they will think you have cooked for hours, when in fact – it took one hour just sitting there on the stove top! – You could do this in a crock pot as well after you brown your chicken. Serve over basmati rice, brown rice, with cous cous or pasta. Dish is full of lively colors and is a great party dish or pot luck dish since it easily impresses. The fruit and little amount of curry in this dish only adds to the delightfully full flavor this recipe provides.


  • Whole chicken cut up into eight pieces.
  • Save giblets/neck to create own chicken stock to be used in dish.
  • 1 cup green or red seedless grapes
  • 3/4 cup raisins
  • 1 cup cherry or grape tomatoes
  • 1 onion chopped
  • 1 cup mushrooms (I used baby bellas)
  • 2 scallions minced
  • 2 tablespoons parsley or cilantro minced – for garnish at end.
  • 1 cup white wine
  • 1+ cup of chicken stock
  • 1/2 teaspoon cumin
  • 1/2 teaspoon good curry powder
  • 2 tablespoons fresh minced rosemary
  • 4-6 cloves pieces
  • 1 tablespoon “better than bullion” paste – chicken flavor (optional)
  • several shakes of dried red chili flakes
  • salt and pepper
  • Deep heavy skillet with lid (I used my Le Crusette)
  • olive oil


  1. I tend to forget about this dish, but won’t anymore! I first made this twist of a recipe then I created my own version several years ago when I had grapes that were looking a little past their prime along with grape tomatoes. This dish can easily be doubled and served at parties. The amount of curry used in this dish is so small, that it even passes mustard for those who do not like curry – you can barely tell it is in there – but the resulting flavors are way complex – you will think you ordered this at a restaurant.
  2. A nice addition is adding toasted slivered or blanched almonds at the end along with the garnishes of parsley and cilantro.
  3. ****OK Here We Go!*****
  4. Allow skillet to heat up.
  5. Take cleaned chicken pieces, pat dry and sprinkle with a little salt and pepper.
  6. Add a little olive oil to skillet, then add one mashed clove of garlic.
  7. Once garlic starts to brown – remove to prevent garlic from burning, but this infuses the olive oil with some of the garlic oils.
  8. You could still minced up the browned garlic and add to dish when adding all the seasonings.
  9. Place chicken pieces skin side down carefully into hot skillet.
  10. You are only going to brown the skin, then flip to brown on the other side.
  11. Once chicken has been browned slightly, remove from pan and set aside. You will finished cooking the chicken completely in a moment.
  12. Add a little more olive oil if needed. Add onions to hot skillet saute for 3-5 minutes, then add mushrooms.
  13. Add cumin, pepper, crushed red pepper, curry, cumin, cloves, rosemary, crushed garlic from before and minced remaining garlic, and lastly scallions. Stir and saute for 3 minutes.
  14. Now add tomatoes, raisins, grapes and white wine to skillet. Stir bottom of pan to help remove any browned bits from the bottom of the pan to deglaze skillet and let cook for 2 minutes.
  15. Now return chicken back to skillet and add chicken stock.
  16. I added an additional tablespoon of “Better than Bullion” paste at this point.
  17. Bring down heat to simmer and add lid.
  18. Let simmer for one hour.
  19. Enjoy smells in house while chicken dish is cooking!
  20. Taste sauce, add salt if needed.
  21. Chicken is incredibly tender and super moist and falls off the bone easily.
  22. Sauce is amazing served over rice as pictured for my dinner the other night.
  23. Add chopped parsley and/or cilantro right to skillet just before serving.
  24. Add toasted optional almonds to plated food for extra flair.

2 Comments leave one →
  1. January 25, 2011 11:16 pm

    You had me at Le Crusette! I began saving for my first Le Crusette 5.5 quart french oven in red just 3 months ago putting all of my change in a container. I have even had 2 dreams about it. As a single mother of 2 boys, one has to appreciate what an indulgence this is, but someday, I will have my own. In the meantime, I am facinated with your use of fruit with this chicken dish! I have recently purchased a quality curry powder that I am excited to use…I am bookmarking this recipe in hopes of using it in the near future. Thanks for posting!!

    • January 26, 2011 8:10 am

      Thanks Sheri for your comments. The raisins and grapes really help tenderize the chicken while it cooks. and I hear you on those Le Crusette pots! So expensive, yet they really do last over ten years if not more! I think mine is now about sixteen years old at the very least – jeez I should throw it a sweet sixteen party and make this fabulous dish again.

      When using curry powder for the very first time, use less than a recipe calls for if you are new to the taste of curry. Also curry comes in many colors, ‘zests’ in terms of heat, and in its’ combination of spices. I recently ordered a new coffee/spice grinder to replace one that hit the bucket – I so look forward to making my own fresh curry powder come this next season from mustard seeds and other seeds from my garden!

      Just remember – if you do decide to make your own spices, use one grinder for ONLY your spices, and the other for your coffee beans…
      chow ciao for now, Leah aka The Chef Maven

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