Dorie Greenspan's Chicken-In-The-Pot
I made Dorie Greenspan's Chicken-In-The-Pot recipe with some modifications to make it Whole30 compliant and to fit my palate. Dorie’s recipe is super simple, really flexible, and the resulting dish is amazingly delicious!
Servings: 8
Ingredients
- 4 heads of garlic broken into cloves but not peeled
- 16 shallots peeled and trimmed
- 8 carrots peeled, trimmed, and quartered
- 4 celery stalks trimmed and quartered
- ⅔ cup avocado oil or extra virgin olive oil divided
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 4 flat-leaf parsley sprigs
- 1 lemon grated for zest
- 16 pitted prunes
- 3 pounds chicken drumsticks you can also use 1 chicken, whole or cut-up
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 small green cabbage cut into 8 wedges
- 1½ cups chicken broth
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 450°F. In two batches, brown the garlic, shallots, carrots, and celery in a cast iron skillet with a couple tablespoons of avocado oil over medium high heat. Once browned, place them in a large Dutch Oven. Add the herbs, lemon zest, and prunes and mix everything together.
- Season your drumsticks with salt and pepper. Then, brown them in a cast iron skillet over medium high heat.
- Put the drumsticks on top of the vegetables in the Dutch oven and top with the cabbage wedges.
- Whisk the chicken broth, ½ cup of avocado oil, and apple cider vinegar together in a separate bowl. Once mixed, pour it over the cabbage in the Dutch oven.
- Add a sprinkle of salt and pepper on top, lay a sheet of heavy duty aluminum foil over the top of the cabbage, put the lid of the Dutch oven on top tightly, and crimped the edges to make a tight seal.
- Pop the Dutch oven into your oven for 70 minutes. Serve the chicken with garlic and purple cauliflower mashed “potatoes,” and baked Japanese yam!
Nutrition
Calories: 508kcal | Carbohydrates: 40g | Protein: 25g | Fat: 29g | Fiber: 8g | Sugar: 19g