One-Pot Chicken and Vegetables
I make a lot of recipes but I always seem to go back to the basics of simple food like chicken and vegetables cooked together in a pot with a lot of sauce.
The chicken is delicious and the vegetables are soft and tender and the sauce is so good you’ll want to eat it with a spoon. This is one of those dishes that I like to make a day or two in advance so that the flavors intensify over time.
You can play around with the recipe to suit your preferences. Add more potatoes, less carrot, leave out the mushrooms if you don’t like them (is that even possible?).
This pot is an entire meal that will feed your whole family. You can serve it with couscous or rice and don’t forget to ladle a generous helping of the vegetables and sauce over your chosen side dish.
This type of home cooked comfort food wins me over every time.
3 cloves of garlic
7 chicken legs
10 champignon mushrooms
1 heaped Tbsp tomato paste
1 tsp sugar
1 tsp Moroccan paprika
3/4 tsp rotisserie chicken spice
1/3 tsp crushed chili flakes
2 – 3 cups water
2 bay leaves
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Dice the onion and the garlic. Heat 2 Tbsp of oil in a pot and sauté the onion until barely golden. Add the garlic and continue sautéing for another minute and then place the drumsticks on top.
2. Add the tomato paste, sugar, spices, bay leaves and add water up to 3/4 of the height of the contents. Cover and cook for 20 minutes.
3. Dice the vegetables and slice the mushrooms. Put everything into the pot and jiggle the pot a bit so the vegetables are submerged in the sauce. Cook covered for up to an hour, remove the cover and cook uncovered for another half hour.
Good to know…
You can make this two days in advance and keep refrigerated. If you don’t have any bay leaves, use a scant teaspoon of turmeric. If you want to add some sweetness, add 2 Tbsp of honey or maple syrup.