afoona
Chicken

Pot Chicken with Vegetables and Olives

Chicken browned in a heavy pot, returned to the pot over steamed vegetables and olives, with herbs and white wine, and cooked over low heat until tender.

⏱ 46 min
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Salt the chicken with the salt.
  2. 2
    Heat the olive oil in a heavy pot and brown the chicken on all sides. Transfer to a plate.
    StoveCast-iron pot
  3. 3
    Add the onions, carrots, celery, mushrooms and olives to the same pot and steam 10 minutes.
    Stove
  4. 4
    Return the chicken to the pot, add the herbs and wine and bring to a boil.
    Stove
  5. 5
    Cook over low heat about 30 minutes, until the chicken is tender.
    Stove
416calories
11 gprotein
16 gcarbs
33 gfat
● protein 11%● carbs 15%● fat 74%

Per serving (272 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Cast-iron pot · Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Steaming the vegetables: 10 minutes
  • Cooking over low heat: about 30 minutes

⇄ Alternative recipes

Meat in Yogurt Sauce · Vegetable stew · Seared meat stew (goulash) · Hamin (Cholent) · Corned Beef · Kidneys in White Wine · Chicken with Chickpeas

📚 Recipes built on Pot Chicken with Vegetables and Olives

Chinese-Style Chicken

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