My favorite thing to cook lately are these EZ one pot chicken recipes. They are easy and delicious. You start by seasoning the chicken, then you brown up the chicken, use the drippings to infuse flavor to the vegetables. Add the chicken back to the pot (or pan) and finish in the oven all together this comes out FORKING SCRUMPTIOUS!…..Chicken quarters are also very cheap depending on where you shop….You should never pay more than .99cents a pound for chicken quarters. But I really like this way of cooking because the chicken always comes out moist and flavorful and delicious. With these dishes we don’t have to mess with sides of vegetables or other sides because everything is in the pot (or pan). The only bad issue is that the skin will never come out crisp enough to eat. The other thing that I should note is that oven timing will differ…….You will have to check the dish with a thermometer. You must get the rice cooked and the chicken must get to at least 165 degrees F. (but I prefer my dark meat chicken cooked more and I get it up to at least 180 – 200 degrees F. Unfortunately these are the most difficult dishes to photo. I waited till the dish was cold and the rice set up……really the rice comes out more soupy. This will be Forking Delicious and you and yours will love it.

Ingredients for about 6 servings

4 lbs chicken quarters (about 3 large quarters (seasoned with salt, pepper and granulated garlic)

kosher salt to taste – to season chicken on both sides

fresh ground black pepper to taste – to season on both sides

granulated garlic to taste – about twice the amount of the salt you used on both sides

1 large sweet onion chopped

2 stalks celery – chopped

2 carrots – peeled and chopped

4 oz mushrooms – sliced

1 red bell or a few red Fresnos -chopped

1 green bell or a green pepper with a little zip – chopped

13 garlic cloves – chopped well

1 Tablespoon soup base (instead of salt for less sodium and more flavor) use reduced sodium chicken or vegetable

1 teaspoon ground black pepper

1/2 oz fresh poultry herbs sage, thyme, rosemary (Smart and Final was selling them mixed together for $1.00 for 1 1/2 ounces) (leave them whole so you can pull them out when dish is ready to serve)

optional fennel fronds (I happened to have some leftover in my refrigerator so I threw them in)

2 cups water

1 cup arborio rice or regular long grain rice is fine here too!

Directions

Start by browning the seasoned chicken on both sides either in a fry pan or broil in the oven about 10 minutes on both sides. ( either way skin isn’t crisp enough and more chicken fits under broiler than in fry pan)

Next use the drippings for the sauce pot (put chicken to the side).

Set oven to 350 degrees F.

Get the sauce pot (if you have a very large oven proof pot use it here) on medium high heat and add the onion, garlic, celery, carrots, soup base, black pepper, bell peppers and mushrooms. Stir occasionally and cook till onions are soft. Then add water and bring to boil add rice mix and shut off heat.

If this is a large oven proof pot leave it…if not carefully transfer to a large pan (I used a half pan) Top with the fresh herbs. Top herbs with the browned chicken quarters and cover tightly with foil.

Leave in oven till rice is soft and chicken reaches an internal temperature of at least 165 degrees F. (I like my dark chicken more done and I leave till at least 180 – 200 F) Ovens do differ….pans make the timing differ and the size of your leg quarter will differ……….and they differ even more if you have another pan in the oven… (be careful not to get yourself burnt from steam when you check your pan). Mine took around 105 minutes today.

It came out delicious!

This was cold when I photoed and the rice really comes out more soupy…..BUT this does come out Forking Delicious!