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Chef Maven’s One Pot Sensational Chicken Recipe

February 24, 2010

Chef Maven's One Pot Chicken is Scrumptious!

This is a long time favorite dish of mine to make. This recipe was on another blog of mine and a pal of mine along others were enjoying it so I decided to share it here on my Chef Maven blog.

This 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 (but double the amount of spices used if using a crock pot).

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.

How this recipe was created: 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.
A nice addition is adding toasted slivered or blanched almonds at the end along with the garnishes of parsley and cilantro.
Ingredients:

  • 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 -4 scallions/green onions minced
  • 2-3 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 of garlic – minced/chopped
  • 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

Directions:

  1. Allow skillet to heat up. Take cleaned chicken pieces, pat dry and sprinkle with a little salt and pepper.
  2. Add a little olive oil to skillet, then add one mashed clove of garlic. Just before the garlic starts to brown – remove to prevent garlic from burning, but this infuses the olive oil with some of the garlic oils. You could still minced up the gently cooked garlic and add to dish when adding all the seasonings – which I often do.
  3. Place chicken pieces skin side down carefully into hot skillet. You are only going to brown the skin, then flip to brown on the other side.
  4. Once chicken has been browned slightly, remove from pan and set aside. You will finished cooking the chicken completely in a moment.
  5. Add a little more olive oil if needed. Add onions to hot skillet saute for 3-5 minutes, then add mushrooms.
  6. 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.
  7. 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.
  8. Now return chicken back to skillet and add chicken stock.
  9. I add an additional tablespoon of “Better than Bullion” paste at this point.
  10. Bring down heat to simmer and add lid. Let simmer for one hour.
  11. Enjoy smells in house while chicken dish is cooking! Taste sauce, add salt if needed.

Chicken is incredibly tender and super moist and falls off the bone easily. Sauce is amazing served over rice as pictured for my dinner the other night.

Add chopped parsley and/or cilantro right to skillet just before serving. Add additional fresh chopped scallions to if you like for added color. Add toasted optional almonds to plated food for extra flair. I have often up the amount of curry in this dish since I love curry. This dish is is one of those pretty dishes due to all the colors and makes an impression without much fuss. Enjoy!

Whole Chicken on FoodistaWhole Chicken

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2 Comments leave one →
  1. February 25, 2010 2:25 pm

    This recipe sounds wonderful, I’m bookmarking this one to try it soon!I came across your site from the Foodieblogroll and if you won’t mind, I’d love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!

    • February 26, 2010 1:56 pm

      Thanks Alisa – my pals over at grouprecipes.com were cooking it up – they needed something clarified and it was only then I realized I didn’t have my own recipe of it here on my chefmaven site…. the dish is delicious – and hope you enjoy making it!

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