Lately I’m on a roll with these one pot chicken recipes. These recipes are very easy to prepare and come with the best flavors and very moist tender extra flavor chicken. First you brown up your chicken….It doesn’t matter if you brown in a pan or broil and then you use the drippings to cook and flavor your vegetables. Everything goes back in your oven proof pot or a pan. Cover tight with foil and in a little time you will have an amazing meal. Chicken is super tender and developed with flavors. Even the potatoes pick up all the flavors and turn real buttery. I must note with these one pan/pot recipes the skin on the chicken will never come out crisp enough to eat. The other thing that I need to mention is that you MUST cook with a thermometer……You must cook the chicken till it reaches at least 165 degrees F to be safe to eat. I prefer my dark meat chicken cooked more so I prefer my chicken to be cooked to 180-200 degrees F. The chicken will still be very moist and flavorful. I like when it falls off the bone and all the unpleasant stuff melts out.

Ingredients for around 6 servings

4 lbs chicken quarters (3 large chicken quarters)

kosher salt to taste (to season chicken)

fresh ground pepper to taste (to season chicken)

granulated garlic to taste (to season chicken)

1 large sweet onion – chopped

2 Anaheim chile peppers – chopped

2 red serrano peppers – chopped (don’t use green Serranos they will be too spicy here) If you are substituting I’d recommend a small red bell and a red jalapeño or a couple red Fresnos)

2 celery stalks – chopped

2 carrots – cut up in slices that are about 1/2 inch thick

13 cloves garlic – chopped

1 Tablespoon soup base (instead of salt and it gives more flavor) use vegetable or chicken soup base

1 teaspoon ground black pepper

3 bay leaves

2 lbs yellow or red potatoes – depending on size you will need to cut in half or quarter if very large. You want them the size of small potatoes.

1/2 oz fresh rosemary

1/2 oz fresh parsley

1 teaspoon dried thyme

1 cup water

Directions

Set oven to 350 degrees F.

Season the chicken well with salt, pepper and granulated garlic. Either brown chicken in pan all over or broil in the oven on both sides to brown. (either way takes about 10 minutes a side)

Pour the drippings in a sauce pot on medium high heat and add the onion, celery, carrots, fresh garlic, soup base, black pepper, bay leaves, potatoes, Anaheim and red pepper. Stir occasionally till onions, celery and carrots seem almost soft. Add a cup of water and bring it to a boil and as soon as it boils shut off the heat.

Pot contents go into your large baking vessel (oven safe pot or 1/2 pan). Add the herbs (rosemary, parsley, thyme). On top of the herbs add the chicken and cover very tight with foil.

All ovens and pans do differ. Today it took close to two hours for everything to be done. You must use a thermometer and I would check the pan at 90 minutes. Potatoes need to be fork tender and the chicken needs to be at least 165 degrees F. (safe is considered to be 165 degrees F but I like dark meat cooked a little more…..so if I was cooking I’d take the chicken to 180 – 200 degrees F) You take the chicken to what you enjoy best.

Everyone will love this.

Forking YUM!