One Pot Sensational Chicken Leah
From divaliscious 15 years ago
- 75 minutes to make
- Serves 4
Easy succulent dish creates a wonderful one pot wonder full of complex flavors which is surprising to your family and guests - they will think you have cooked for hours, when in fact - it took one hour just sitting there on the stove top! Read more - You could do this in a crock pot as well after you brown your chicken. Serve over basmati rice, brown rice, with cous cous or pasta. Dish is full of lively colors and is a great party dish or pot luck dish since it easily impresses. The fruit and little amount of curry in this dish only adds to the delightfully full flavor this recipe provides. See less
Ingredients
- whole chicken cut up into eight pieces. shopping list
- Save giblets/neck to create own chicken stock to be used in dish. shopping list
- 1 cup green or red seedless grapes shopping list
- 3/4 cup raisins shopping list
- 1 cup cherry or grape tomatoes shopping list
- 1 onion chopped shopping list
- 1 cup mushrooms (I used baby bellas) shopping list
- 2 -4 scallions/green onions minced shopping list
- 2-3 tablespoons parsley or cilantro minced - for garnish at end. shopping list
- 1 cup white wine shopping list
- 1+ cup of chicken stock shopping list
- 1/2 teaspoon cumin shopping list
- 1/2 teaspoon good curry powder shopping list
- 2 tablespoons fresh minced rosemary shopping list
- 4-6 whole cloves shopping list
- 4-6 cloves of garlic - minced/chopped shopping list
- 1 tablespoon "better than bullion" paste - chicken flavor (optional) shopping list
- several shakes of dried red chili flakes shopping list
- salt and pepper shopping list
- Deep heavy skillet with lid (I used my Le Crusette) shopping list
- olive oil shopping list
How to make it
- I tend to forget about this dish, but won't anymore! I first made this twist of a recipe then I created my own version several years ago when I had grapes that were looking a little past their prime along with grape tomatoes. This dish can easily be doubled and served at parties. The amount of curry used in this dish is so small, that it even passes mustard for those who do not like curry - you can barely tell it is in there - but the resulting flavors are way complex - you will think you ordered this at a restaurant.
- A nice addition is adding toasted slivered or blanched almonds at the end along with the garnishes of parsley and cilantro.
- ****OK Here We Go!*****
- Allow skillet to heat up.
- Take cleaned chicken pieces, pat dry and sprinkle with a little salt and pepper.
- Add a little olive oil to skillet, then add one mashed clove of garlic.
- Just before the garlic starts to brown - remove to prevent garlic from burning, but this infuses the olive oil with some of the garlic oils.
- You could still minced up the gently cooked garlic and add to dish when adding all the seasonings - which I often do.
- Place chicken pieces skin side down carefully into hot skillet.
- You are only going to brown the skin, then flip to brown on the other side.
- Once chicken has been browned slightly, remove from pan and set aside. You will finished cooking the chicken completely in a moment.
- Add a little more olive oil if needed. Add onions to hot skillet saute for 3-5 minutes, then add mushrooms.
- Add cumin, pepper, crushed red pepper, curry, cumin, cloves, rosemary, the semi-cooked crushed garlic from before and minced remaining garlic, and lastly scallions. Stir and saute for 3 minutes.
- Now add tomatoes, raisins, grapes and white wine to skillet. Stir bottom of pan to help remove any browned bits from the bottom of the pan to de-glaze skillet and let cook for 2 minutes.
- Now return chicken back to skillet and add chicken stock.
- I added an additional tablespoon of "Better than Bullion" paste at this point.
- Bring down heat to simmer and add lid.
- Let simmer for one hour.
- Enjoy smells in house while chicken dish is cooking!
- Taste sauce, add salt if needed.
- Chicken is incredibly tender and super moist and falls off the bone easily.
- Sauce is amazing served over rice as pictured for my dinner the other night.
- Add chopped parsley and/or cilantro right to skillet just before serving. Add additional fresh chopped scallions to if you like for added color.
- Add toasted optional almonds to plated food for extra flair.
- I have often up the amount of curry in this dish since I love curry.
- This dish is is one of those pretty dishes due to all the colors and makes an impression without much fuss. Enjoy!
Need another helping?
Close
What it looks like when cooking
Close
The Rating
Reviewed by 11 people-
Wow, Leah - that looks and sounds so good! Great picture - I flagged it as beautiful. I can't wait to make this....thanks so much! :) Vickie
lunasea
in Orlando loved it
-
Leah this is lovely!
morninlite
in Kalamazoo loved it
-
5 Stars my dear!
marky90
in Dearborn loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "