British Chicken in a Pot!
British Chicken in a Pot!
A long-standing, supper-time favourite in Great Britain, there are many different takes on the recipe for this savoury dish. Here is a very simple, but hearty and delicious (not to mention time-tested), basic version of it featuring a classic sauce of slow-simmered onions, tomatoes and wine that one must taste in order to believe just how incredibly good it is!
Ingredients:
2 to 2½ lbs. chicken, any parts
you like (I use skinless white meat)
1 large, white onion,
finely diced or minced
2 to 4 cloves fresh garlic, crushed or minced
1 tsp. salt
¾ tsp. ground, black pepper
1 medium tomato, finely chopped (½ cup drained, canned diced tomatoes may be used instead of the fresh tomato)
½ cup dry, quality white wine (I like using a good Sauvignon Blanc)
~ oil for browning the meat ~
Preparation:
Rinse the raw chicken under cold, running water - it's a very good practice to always wash off raw cuts of meat before cooking. Pat it dry with a clean paper towel and season it with a little salt and pepper. Then, in about a two-quart pot , brown the chicken in oil until golden brown (and make it a heart-healthy oil, like canola, soy, safflower, peanut, etc.). Add the onion, garlic, the tsp. of salt and the ¾ tsp. of pepper. Give it all a good, but gentle stir, cover the pot, turn the heat down low and simmer for a good 30 minutes (stirring occasionally).
Next, add the tomato and wine; continue
to gently simmer on medium heat, uncovered, for at least another 30 minutes longer (keep stirring once in a while)
so that the chicken gets nice and tender, and absorbs the flavours of the sauce mixture. Be sure to plate a good
amount of the succulent tomato-onion wine sauce from the pot on/around the chicken! Any green vegetable and boiled
new potatoes go great with this, as well as some hearty, dark bread or Yorkshire pudding to soak up the lovely
sauce juices. Serves 4 to 6.
Richard I of England
