Sunday, November 6

14th Century English Style Chicken in a pot

English style chicken in a pot is a great explosion of flavor. This slowly stewed chicken is both moist and tender. The chicken will fall right off the bone.

When done right this hearty dish has a great robust flavor sure to please even the most finicky taste buds.

Serves 4
Full time: 1 hour
You will need:

4-6 chicken thighs
1 large onion, diced very small
1 small can diced tomatoes, petit cut
1/2 cup white wine
2 tbsp vegetable oil
1 tbsp minced garlic
1 tsp salt
1 tsp ground black pepper

Let us begin:

In a large stock pot get oil heated over a medium high heat.

Once oil is hot brown chicken, to do this place chicken in pot and cook for 8 minutes.

Once chicken has browned, lower heat to low and sprinkle over spices and onions

Cover and let cook 25 minutes. Do not lift lid during cooking.

Carefully remove lid to avoid steam and add in tomatoes/wine. Stir gently.

Continue to cook with out lid for an additional 25-30 minutes

Remove from heat and serve.

I like serving this over mashed potatoes, don't forget to scoop up some of the juices and use as a pan gravy.