One-Pot Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 42
- Saturated Fat
- 10
- Carbohydrates
- 39
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 53
- Cholesterol
- 170
- Sodium
- 1378
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons oil
2 pounds cut-up chicken (any variety of parts)
Salt and pepper
1 medium onion, sliced
2 cloves garlic, minced
1 medium carrot, sliced into disks
1 celery stalk, sliced
1 cup water, wine or stock
2 cups crushed tomatoes
One 16-ounce can beans, drained
1 cup fresh greens or herbs (if you have them)
Directions
- Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
- Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes.
- Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
- Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
- Remove the pot from the heat and stir in the greens if you have them.
Cook’s Note
For more ingredient substitution ideas, see the article below.