Garlic Chicken in a Pot
Lauren
ingredients
- 1/2 salt-preserved lemon rinsed well
- 1/4 cup sugar
- 1/3 cup olive oil
- 16 small peeled white potatoes or 2 large potatoes cut into 8 pieces
- 8 carrots, peeled and quartered
- 4 stalks celery, trimmed and quartered
- 4 heads garlic, cloves separated but not peeled
- salt and pepper
- 3 sprigs fresh thyme
- 3 sprigs fresh Italian parsley
- 2 sprigs rosemary
- 1 chicken, whole or cut up
- 1 cup chicken broth
- 1/2 cup white wine
- about 1 1/2 cups flour
directions
- 1
Preheat oven to 450. Remove zest from preserved lemon and cut into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil. Drop in zest and cook 1 minute; drain and set aside.
- 2
Heat 2 tbsp. olive oil in a large skillet over high heat. Add veggies and garlic, season with salt and pepper and saute until brown on all sides. Sppon veggies into 4 1/2-5 quart lidded Dutch oven and stir in herbs and lemon zest.
- 3
Return skillet to heat and add another tbsp. of oil and brown chicken on all sides. Season it with salt and pepper. Tuck chicken into Dutch oven, surrounding it with veggies. Mix together the broth, wine and remaining olive oil and pour over chicken and veggies.
- 4
Mix flour with enough hot water (about 3/4 cup) to make a malleable dough. On a floured surface work into a sausage shape; place dough onto rim of Dutch oven. Press lid onto dough to seal casserole. Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken can be served in pot or arranged with veggies on a serving platter.
Source: NYT
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