Chicken In The Pot

Chicken in the Pot recipe by Chef Kenny Cumberland

Chicken in the Pot

4 hind quarters of chicken (about 3-4 pounds total)

4-5 medium carrots, scrubbed and rinsed, unpeeled and cut into chunks

2-3 celery stalks, cut into chunks

1 large onion, peeled and quartered

5 – 6 garlic cloves, minced

4-5 red potatoes, washed and halved

2 medium zucchinis, large diced

1 teaspoon fresh thyme, picked

1/2 teaspoon fresh rosemary, chopped 

1/3 cup fresh parsley, chopped

2 bay leaves

8 cups chicken broth

Salt and pepper to taste

1/4 lb unsalted butter

1/4 lb grated parmesan cheese 

Method:

1. Season the hind quarters of chicken with salt and pepper.
2. In a large pot or Dutch oven, heat a little bit of oil over medium-high heat. Add the chicken hind quarters and brown them on all sides, paying close attention to rendering the skin crispy, for about 5-7 minutes.
3. Remove the chicken from the pot and set it aside on a plate.
4. In the same pot, add half the butter and sauté the minced garlic, onions, carrots, celery, red potatoes, and zucchini for about 3-4 minutes until they start to soften.
5. Add the thyme, rosemary, and bay leaves. Toast lightly. Season with additional salt and pepper to taste.
6. Place the browned chicken hind quarters back into the pot. Add stock broth to cover the chicken.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes or until the chicken is fully cooked and tender. Skim off any foam that forms on the surface during cooking.
8. Once the chicken is done, remove it from the pot and let it rest for a few minutes. Meanwhile, you can continue simmering the broth and vegetables for an extra 10-15 minutes to thicken and enhance the flavors.
9. Pull pot off of heat. Add the remaining butter, parsley and Parmesan, mix in until incorporated. 
10. Add chicken back to the pot and enjoy.