Garlic Chicken In A Pot
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- ½salt-preserved lemon, rinsed well (see note)
- ¼cup sugar
- ⅓cup olive oil
- 16small peeled potatoes (white or sweet) or 2 large peeled potatoes, each cut into 8 pieces
- 16small onions or shallots, peeled and trimmed
- 8carrots, peeled and quartered
- 4stalks celery, trimmed and quartered
- 4heads garlic, cloves separated but not peeled
- Salt and freshly ground pepper
- 3sprigs fresh thyme
- 3sprigs Italian parsley
- 2sprigs rosemary
- 1chicken, whole or cut up
- 1cup chicken broth
- ½cup white wine
- About 1½ cups flour
Preparation
- Step 1
Preheat oven to 450 degrees. Remove zest from preserved lemon and cut zest into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.
- Step 2
Heat 2 tablespoons olive oil in a large skillet over high heat. Add vegetables and garlic, season with salt and pepper and sauté until brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4½- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.
- Step 3
Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into casserole, surrounding it with vegetables. Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.
- Step 4
Mix flour with enough hot water (about ¾ cup) to make a malleable dough. On a floured surface, work dough into a sausage; place dough on rim of casserole. Press lid onto dough to seal casserole. Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken may be served in the pot or arranged with vegetables on a serving platter.
- A jar of 3 preserved lemons is $7.95 at Adriana's Caravan in the Grand Central Market. At Kalustyan's, 123 Lexington Avenue (28th Street), 8 lemon halves are $7.99.
Private Notes
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Comments
howwww do you zest a preserved lemon??
I just cut the zest away from the white part. Carefully, with a very sharp knife. :)
Dori describes how to "remove the zest from the preserved lemon and cut into small squares".
sub turnips for potatoes in recipes