Dorie Greenspan's Chicken-In-The-Pot for the week
- Yield 8 servings
- Prep 15 minutes
- Cook 1 hour 30 minutes
- Total 1 hour 45 minutes
Dorie Greenspan's Chicken-In-The-Pot for the week sits in the Chicken section of Regbie. The card serves 8 servings. Plan on 1 hour 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 4 heads of garlic, broken into cloves but not peeled
- 16 shallots, peeled and trimmed
- 8 carrots, peeled, trimmed, and quartered
- 4 celery stalks, trimmed and quartered
- ⅔ cup avocado oil or extra virgin olive oil, divided
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 4 flat-leaf parsley sprigs
- 1 lemon, grated for zest
- 16 pitted prunes
- 3 pounds chicken drumsticks, you can also use 1 chicken, whole or cut-up
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 small green cabbage, cut into 8 wedges
- 1½ cups chicken broth
- 2 tablespoons apple cider vinegar
Method
Warm the oven to 450°F. In two batches, brown the garlic, shallots, carrots, and celery in a cast iron skillet with a couple tablespoons of avocado oil over medium a hot burner. Once browned, place them in a large Dutch Oven. Tip in the herbs, lemon zest, and prunes and mix everything together.
Salt your drumsticks with salt and pepper. Then, brown them in a cast iron skillet over medium a hot burner.
Put the drumsticks on top of the vegetables in the Dutch oven and top with the cabbage wedges.
Beat the chicken broth, ½ cup of avocado oil, and apple cider vinegar together in a separate bowl. Once mixed, pour it over the cabbage in the Dutch oven.
Tip in a sprinkle of salt and pepper on top, lay a sheet of heavy duty aluminum foil over the top of the cabbage, put the lid of the Dutch oven on top tightly, and crimped the edges to make a tight seal.
Pop the Dutch oven into your oven for 70 minutes. Plate the chicken with garlic and purple cauliflower mashed “potatoes ,” and baked Japanese yam !
