This chicken in a pot is like an easy French pot au feu made with a whole chicken and vegetables, such as carrots, leeks, and turnips in broth. Healthy, quick, frugal, comforting, and simple. Here’s how to cook it.
Chicken in a pot is essentially a French technique that creates a tender, soupy braise known as chicken pot au feu. All it requires from you is to simply simmer a hen and some vegetables and out comes a satiating soup of sorts that’s subtly flavored and soothing as heck. Although kindly note, before you glance at the recipe and then toss in random veggies and liquid and chicken in a pot and walk away for an unspecified amount of time, the eminently reliable recipe below turns out beautifully cooked components because it’s pretty precise and offers specific sizes and cooking times. We can’t guarantee the same splendid results if you haphazardly toss in items. We’re tremendous proponents of working with what you have on hand. But start with the proportions that follow, and then if you feel comfortable, vary the vegetables or add a little more liquid or tweak it in any other way according to personal preference.–Renee Schettler
Chicken in a Pot
- Quick Glance
- Quick Glance
- 25 M
- 2 H, 30 M
- Serves 4 to 6
IngredientsEmail Grocery List
How To Ramp Up The Volume On This Chicken In A Pot
Some people like things simple and subtle so they are able to discern the pristine flavors of each ingredient. Other people crave hot sauce on everything so as to ramp up the decibel level. If you’re the latter sort, you’re going to want to impart some additional flavor to this lovely but nuanced chicken in a pot recipe. Try any of the following and let us know how it goes.
Toss in a bouquet garni;
Vary the veggies;
Add a squeeze of lemon at the end;
Grind copious amounts of black pepper on just before serving.
Recipe Testers Reviews
This chicken in a pot is one of those dishes that tastes great and makes you feel so proud that you're serving your family something so healthy! It reminds me of the "broth bowls" that are so trendy in restaurants right now. It couldn't be easier to prepare. There aren't any fussy ingredients. Easy, inexpensive, on trend, easy to customize, healthy, and delicious? There's really no reason not to make this right away!
I served the components separately for my children so that they could customize their bowls and accommodate their different preferences. I threw the leftovers together and had soup for 2 for lunch the next day. Delicious!
I had never used pearled barley before. Don't substitute something else in its place if you don't have to. I really enjoyed the chewy texture and slightly nutty taste. I found it in a bag near the dried beans in my grocery store. Timing from the recipe was accurate. I simmered all of the ingredients in my Dutch oven for 50 minutes. The recipe yielded 4 adult servings. I opted for the dry white wine (Chardonnay) because it's what I had on hand.
Steam roasting a chicken in a pot this way produces a wonderful bird plus nicely cooked vegetables and delicious broth. I used my Le Creuset Dutch oven for this, and it held everything perfectly. I had to check occasionally to make sure the simmer wasn’t getting too close to a boil, and part of the time I left the lid just the tiniest bit ajar to regulate the internal heat. Carrots, leeks, and turnips made for a good combination of vegetables.
I found that this recipe took a considerable amount of time, but it was worth it for the result. I used a pinot grigio, and I think this could have used a little more liquid. There were proportionally more vegetables and chicken left over than broth, and the addition of cooked barley monopolized what broth there was. I’d go with a little less barley next time.