Chicken In A Pot
The name of this tasty recipe for a one-pot-meal of chicken and fresh vegetables brings to mind the proverbial 'chicken in every pot', a saying that is popularly attributed to the 31st president of the United States, Herbert Hoover—not so, the phrase can be traced to a paid advertisement which apparently originated with the Republican National Committee, who inserted it into a number of newspapers during the 1928 campaign.
4 chicken quarters, skinned
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium portobello mushrooms
10 pearl onions, peeled
4 cloves garlic, minced
4 cups chicken stock/broth
1 bunch fresh thyme, tied together
1 butternut squash, peeled, seeded and diced
1 ear corn
1 tablespoon chopped fresh cilantro leaves
- Sprinkle chicken with salt and pepper.
- In Dutch oven or large saucepan, place oil and heat over medium heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
- Prepare mushrooms by removing and discarding the dark underside; dice top of mushrooms into bite-size cubes.
- Add mushrooms, onions and garlic to chicken in saucepan; sauté about 2 minutes. Add chicken stock, thyme and squash, reduce heat to low and simmer about 20 minutes, or until fork can be inserted in chicken with ease.
- Skim any fat from liquid; remove and discard thyme.
- Scrape kernels from ear of corn and add to saucepan; simmer 1 minute. Add cilantro.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.