Chicken In A Pot Recipe

Name: Chicken In A Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 black peppercorns; 4 whole allspice; 4 thyme sprigs; 1 bay leaf; 10 small red potatoes (about 1 pound); 5 carrots, cut into 1-inch-thick pieces (about 3/4 pound); 2 leeks, trimmed and each cut into 3 pieces; 2 onions, quartered; 3 (16-ounce) cans fat-free, less-sodium chicken broth or 6 cups water; 1 (3-pound) chicken; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons butter or stick margarine; 2 tablespoons all-purpose flour; 1/2 cup 2% reduced-fat milk; Minced fresh chives (optional)

Servings: persons

10 black peppercorns
4 whole allspice
4 thyme sprigs
1 bay leaf
10 small red potatoes (about 1 pound)
5 carrots, cut into 1-inch-thick pieces (about 3/4 pound)
2 leeks, trimmed and each cut into 3 pieces
2 onions, quartered
3 (16-ounce) cans fat-free, less-sodium chicken broth or 6 cups water
1 (3-pound) chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
1/2 cup 2% reduced-fat milk
Minced fresh chives (optional)

1
Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potatoes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.
2
Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Return the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.
3
Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.
4
Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter, and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 black peppercorns, 4 whole allspice, 4 thyme sprigs, 1 bay leaf, and more.

Yes, Chicken In A Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In A Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions