Chicken in a pot

Chicken in a pot

This is one of those "do some prep then leave the kitchen to read a book" recipes.

Deliciously tender chicken and lots of vegetables will grace your dinner plate. 

If you have kids old enough to chop, ask them to do the celery and carrots.

Servings: 4


  • 2 tablespoons olive oil
  • 1 roasting chicken 3 1/2 pounds, cut up or the equivalent in parts, skin removed
  • 2 yellow onions, large dice
  • 6 garlic cloves, minced
  • 6 to 8 stalks celery, sliced, diced, or chopped
  • 6 to 8 good-sized carrots, sliced, diced, or chopped
  • 2 bay leaves
  • Handful fresh herbs including some thyme
  • 1 cup low sodium chicken stock
  • 1/2 cup dry white wine
  • 1 28 ounce can low sodium diced tomatoes
  • Salt and freshly ground pepper
  • Lots of parsley, chopped


  1. Preheat your oven to 300 degrees. 
  2. Sauté the onions and garlic until beginning to soften. 
  3. Add the carrots, celery, bay leaves, and herbs. Most recipes say to cook another 3 to 4 minutes at this stage but it seems like a waste of time to me as there are usually too many veggies in the pot for them to all cook. And since everything is going to braise for a long time, cooking for 4 minutes on top of the stove doesn't seem to matter. Just a thought to save time. 
  4. Add the chicken, stock, wine, tomatoes, salt, and pepper, and cover. Braise for about 1 1/2 hours until the internal temperature of the chicken is at least 170 degrees or a bone wiggles easily out of a leg or thigh. 
  5. Adjust the seasoning and mix in the parsley. Serve hot.

Nutrition information (per serving)

  • Calories: 406
  • Total fat: 13 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 115 mg
  • Sodium: 298 mg
  • Total carbohydrate: 29 g
  • Dietary fiber: 7 g
  • Total sugars: 14 g
  • Protein: 40 g