Chicken in a Pot

One of the classic and best one-pot dinners. Serve this as a stew, with everything in the bowl. Canned stock is a decent option here, as is water, because the cooking liquid gains flavor from the chicken and vegetables during the simmering. Of course, real stock is the best option.

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

8 cups chicken stock or water

3 onions, quartered

2 large or 4 small to medium carrots, cut into chunks

2 leeks, split, trimmed, washed, and cut into 2-inch lengths

1 bay leaf

4 allspice berries

10 whole black peppercorns

4 sprigs fresh thyme or 1 teaspoon dried thyme

Salt and freshly ground black pepper

Minced fresh parsley or dill for garnish

• Put the chicken in a large pot with the stock, onions, carrots, and leeks. Bring to a boil over mediumhigh heat, then immediately reduce the heat to mediumlow. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns, and thyme to the pot along with some salt and pepper.
• Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155–165 F. With 15 minutes of cooking time remaining, heat the oven to 200 F.
• When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter and put the platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 to 15 minutes.
• Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.
  Sour Chicken in a Pot with Cabbage.
  • If you like egglemon sauce, you’ll love this: In Step 1, add 4 cups chopped green, Savoy, or Napa cabbage to the pot 15 minutes after you add the herbs.
  • After reducing and straining the liquid in Steps 2 and 3, beat together 1 cup cream, 1 egg, and 2 tablespoons red or white wine vinegar or freshly squeezed lemon juice. Add 1 cup of the hot stock to the cream mixture and stir.
  • Return this mixture to the pot and heat through; do not boil. Taste and adjust the seasoning. You can also make this variation without the cream and egg—simply stir vinegar to taste into the stock.
• MAKES: 4 servings
• TIME: About 11/2 hours