Based on Dorie Greenspan’s Chicken-in-the-Pot (her food blog is a favorite), this is an extremely versatile dish. You can modify it based on what you have in the fridge and on how much time you have. It smells amazing to boot.
- Approximately 2/3 cup extra-virgin olive oil
- 4 heads of garlic, broken into cloves, but not peeled
- 4 onions, peeled, trimmed, and quartered
- 1 pound baby carrots (or 8 carrots, peeled, trimmed, and quartered)
- 4 celery stalks, trimmed and quartered
- Salt and pepper
- 1 teaspoon dried thyme*
- 1 teaspoon dried parsley*
- 1 teaspoon dried rosemary *
- 10 or so mushrooms, halved
- 16 prunes
- 1 chicken, whole or cut-up
- 1/2 small cabbage, green or red, cut into 4 wedges
- 1 cup chicken broth
- 1/2 cup white wine, or another 1/2 cup chicken broth
* The original recipe calls for fresh herbs but I have yet to have them on hand. I have no doubt they would make the recipe just that much better.
- Preheat the oven to 450 degrees F.
- Heat about 2 tablespoons of the olive oil in a large skillet. Toss in the garlic cloves and all the vegetables, EXCEPT the cabbage and mushrooms (in 2 batches if necessary), season generously with salt and pepper and cook, stirring, until the vegetables are lightly browned on all sides.
- Stir in the herbs, prunes, and mushrooms. Transfer vegetables too a Dutch oven.
- Add another tablespoon or so of oil to the skillet. Season the chicken with salt and pepper and brown the chicken on all sides. (You can skip this step if you’re short on time.)
- Put the chicken in the casserole, nestling it among the vegetables. Fit the cabbage wedges around the chicken.
- Stir together the chicken broth, wine, and 1/2 cup olive oil and pour the mixture over the chicken and vegetables.
- Cover the pot with a sheet of aluminum foil and the lid
- Bake for 70 minutes.