Fast, Feel-Good Potted Chicken

Rorie Weisberg Rorie Weisberg
5.0 (1 reviews)

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.

5h 30m 6
Easy Gluten Free Low Carb No Refined Sugar Passover Meat

Directions

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.

Credits

Notes:

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.

Description:
Photography by Sara Goldstein

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5 Comments

tamar •

This can be done a bit more quickly rather then for long hours. I cook on the stovetop on medium heat for 45 minutes to an hour. And I sautee the onions and garlic first before anything goes in. (Sometimes I’ll even add a sliced celery to give it a good taste. And many times I put in portabella mushrooms Ontop of the chicken. Many times I’ll add leftover potato kufel from shabbos Ontop to soak up some of the juices it’s an all in one dish. I also add sweet potatoes chunks and carrot chunks. There’s a lot that can be done with this but in a Dutch oven the whole thing can go in the oven and you don’t have to watch it. Win win. Hope this helps

tamar •

I make this very often my mother made this as one of the staples we grew up with. I also like to add a squirt of ketchup.

Ruchi Horowitz •

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Ruchi Horowitz

 right now
Hi, I don’t like Pargiot. How long would I cook white chicken cutlets?

Ruchi Horowitz •

Hi, I don't like Pargiot. How long would I cook white chicken cutlets?

Avigael Levi Kosher.com Team •
Reply to Ruchi Horowitz

Rorie doesn’t recommend using white cutlets for this recipe you can use chicken thighs on the bone and bake it covered for an hour then uncovered for 30-45 min until browned to taste

rikki mazlin •

Hi! I just prepared this recipe and it looks nothing like this! This one is all brown and cholent looking. Mine looks exactly like when I put it in the oven with all the bright potato colors. Did I do something wrong?

Raquel Malul Kosher.com Team •
Reply to rikki mazlin

Hi! I am so sorry to hear that. Did you follow the directions exactly? Did you use a dutch oven?

rikki mazlin •
Reply to Raquel Malul

i did! it was very delicious but didnt have any liquid so even though it wasnt dry, it did seem like it needed moisture.