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Fast, Feel-Good Potted Chicken


Easy to make and easy to digest, this potted chicken with potatoes is my go-to for times when other priorities knock cooking to the bottom of my list.


Prepare the Potted Chicken

1. If using a Dutch oven: Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. Peel and chunk potatoes. Place in a four-quart Dutch oven or crockpot. Add oil and 1/2 teaspoon salt; toss to coat.
3. Place chicken in a large bowl. Season with spices and remaining kosher salt. Toss to coat. Place seasoned chicken on top of the potatoes. Add water.
4. If using a Dutch oven: Cover your Dutch oven and place in preheated oven. Bake for five hours.
5. If using a crockpot: Cook on “high” for five to six hours or on “low” for 10–12 hours.


One of the great features of a Dutch oven is that it goes from the stove to the oven easily and can be used for both baking and cooking. It works really well for low-and-slow potted dishes, like pot roasts, stews, and of course, potted chicken.

As much as I love my crockpot, the taste and texture of low-and-slow recipes is undeniably better when using a Dutch oven. Since I wanted to have a pareve one for my spelt sourdough, I invested in a separate one for meat recipes, and I’ve been enjoying it so much.


Styling and photography by Sina Mizrahi