One-Pot Meal: Easy Baked Chicken With Vegetables

I’ve turned into a total Costco obsessive, which means that at any given point we generally have an absolutely packed refrigerator – different cuts of meat, frozen chickens, lots of vegetables, homemade baby food…that kind of stuff. This is usually a good thing.

Not when you lose power and have to abandon your rapidly defrosting refrigerator and head to the city for what looks like it’s going to be an extended visit.

Anyway, I took the meat with me, packed into an enormous garbage bag. Maybe not the most elegant gift to bring my mom to thank her for having us…but certainly practical.

Last night, mom and I made a one-pot chicken dish to use up a bunch of the stuff I brought.

Mom decided to cook the meal on the stovetop, but it’s even faster if you bake it in the oven. Here’s what you do:

1. Flour and season your chicken pieces.

2. Heat olive oil in a heavy-bottomed saucepan and brown chicken for 3-4 minutes on each side.

3. Remove chicken from pot and throw in onions, potatoes, and other root vegetables. Saute for about ten minutes.

4. Return chicken to pot on top of vegetables, add some chicken stock or white wine, and bring liquid to a boil.

5. Bake at 450F for about 20 minutes.

6. Return pot to stovetop and remove chicken and vegetables. If using frozen vegetables (artichoke hearts, peas, etc), add them to the sauce left in the pot along with 2-3 tbsp butter, cover, and let simmer a few minutes, until heated through.

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