Chicken Pot with Rosemary and Potatoes

This is an easy dinner recipe. The preparation takes 20 minutes and about an hour in the oven. And what’s best, you do not need to stand by the stove while the meat is cooking. This is ideal for example for a week day meal. You can do other things while the dinner is getting ready and it’ll still be delicious.

An anecdote before the recipe: I’ve always liked chicken dishes and thanks to my exchange year in the States I know how to piece a chicken. I lived on a farm with livestock. We had also chickens and one sunny morning before the school start it was time to ‘do the chicken’. I was devastated first, would I really have to take part in this. My American mom, sister and grandma were there to help and we all had our task. One would behead the chicken and dip them into a bucket of boiling water, one would pluck the feathers, one would gut them and cut them into pieces and one would pack them in freezer boxes. It would take some time to get the hang of it and I learnt to do the different tasks except the beheading. This was one of the first lessons of farm life and the fact that yes; livestock is kept to provide food and it is a part of food production. The evening of my first ‘chicken plucking’ I was a bit appalled by having to eat chicken for dinner. Later on I’ve been happy to have mastered the task of cutting a chicken into pieces. As a student I would often buy a frozen chicken because it was the cheapest version one could get and cook it in a clay pot with vegetables.

This recipe does not come from the States. It is something I’ve invented and probably resembles many other chicken pot recipes. It is very easy to make and always delicious. You can vary it by changing the vegetables, adding garlic and/or olives.

This is what you need for four portions


400 g chicken legs or a whole chicken
1 lemon
salt and black pepper
rosemary
10 small potatoes, new potatoes if you like
2 carrots

1. Wash the potatoes and pre-cook them on the stove for 10 minutes. Do the rest of the preparations while the potatoes are cooking.

2. Preheat the oven to 175 C.

3. Peel and dice the carrots. Cut the lemon in half. Use one half for lemon juice and cut the other half into small wedges.

4. Cut the chicken into 8 or 10 small pieces. Rinse and dry the pieces. Rub salt and pepper on the pieces.

5. Take a large oven pan or a casserole. Grease it with olive oil. Place the chicken pieces on one side of the pan with the lemon wedges and rosemary. You can also add thyme or parley.

6. Pour out the cooking water once the potatoes have cooked for 10 minutes. Add some olive oil and rosemary if you are using dried rosemary. Put the lid on, shake and let simmer for a couple of minutes.

7. Put the potatoes in the pan. Add some salt and herbs.

8. Cook for an hour or until the meat is done. Check that the chicken is done by piercing the meat with a fork. The meat is done if the juices run clear when you pull out the fork.
You can vary the recipe by adding some green olives or garlic and onions. I prefer the dish without garlic because it can easily suppress the delicate tastes the lemon and herbs give. So be careful if you decide to add some garlic.

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