Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
5 Hours, 30 Minutes
Diets
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.
1 and 1/2 pounds (680 grams) pargiyot (baby chicken)
1 Japanese sweet potato
1 yam
1 purple sweet potato (or 1 more Japanese sweet potato or yam)
1 tablespoon Tuscanini Olive Oil
1 teaspoon Manischewitz Kosher Salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon Gefen Onion Powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 cup water
If using a Dutch oven: Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Peel and chunk potatoes. Place in a four-quart Dutch oven or crockpot. Add oil and 1/2 teaspoon salt; toss to coat.
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.
If using a Dutch oven: Cover your Dutch oven and place in preheated oven. Bake for five hours.
If using a crockpot: Cook on “high” for five to six hours or on “low” for 10–12 hours.
Photography by Sara Goldstein
How Would You
Rate this recipe?
Please log in to rate
right now
Hi, I don’t like Pargiot. How long would I cook white chicken cutlets?
Hi, I don’t like Pargiot. How long would I cook white chicken cutlets?
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
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?
Hi! I am so sorry to hear that. Did you follow the directions exactly? Did you use a dutch oven?
i did! it was very delicious but didnt have any liquid so even though it wasnt dry, it did seem like it needed moisture.