Want chicken that’s flavoursome, finger-licking and succulent? Then cook it in a pot on the stovetop, low and slow. Make pot roast chicken!
Isn’t it weird how you stop making some things in a way with which you are familiar, that is easy to do with excellent results and satisfaction on many levels? And then there are those dishes that are among your favourites that you do not make as often as one would think. I grew up with pot roast chicken being a go-to way of cooking chicken on the weekend. Baked chicken was regular too but that method was usually done when macaroni and cheese or roast potatoes was also on the menu. It was about using the oven in an efficient way.
Often when we cook and use a particular cooking technique, we do so for a variety of reasons – the ease of preparation, cook-time, and a particular taste as it relates to texture and infusion of flavour. Cooking meat, or poultry, using the pot roast method guarantees meat that is luscious, tender, and intensely flavourful. Pot roasting in particular is also a quick way of cooking chicken; on the stovetop, it can be done in 30 minutes, less time than if being baked in an oven. Because of the method of cooking – in a tightly lidded pot, it steams and cooks in its own juices that then get reabsorbed into the meat. What remains at the bottom of the pot is a thick, rich, intensely flavoured pot liquor.
While pot roast is usually stovetop cooking, the pot with its contents can be added to the oven. However, I would not recommend putting it in the oven if making pot roast chicken because of how quickly it cooks up on the stove top in its own juices. But, when I am making pot roast pork or beef, I put it in the oven because the meat and cuts would need a longer and slower cook as well as added liquid given the time it would take to tenderise.
Growing up, our pot roast chicken was made in a karahi, and there was a particular enamel bowl that fitted snugly over the pan to keep in the steam. I use a Dutch oven. A Dutch oven is a sturdy (as in heavy) pot with a lid. They have been used for centuries to slow-cook soups, stews, sauces, and breads. The materials they are made of can be cast iron, enamel, aluminium or ceramic. Both of my Dutch ovens are cast iron with enamel coating. If you don’t have a Dutch oven, it is one of the few pots that I would recommend because you can do a lot in them, and I especially like how they can go from the stovetop to the oven, to the table too! Pot bakes cook up nicely in a Dutch oven. At times, I would cook meat or poultry curry in it too.
Succulent, delicious pot roast chicken benefits from overnight marination. If you don’t have that time, then do it for at least 6 hours. You really want the flavours of your seasonings (regardless of the type you use) to infuse the meat. Bring the seasoned chicken up to room temperature before cooking.
To cook, you can do it 1 of 2 ways. Add some oil to the pot and let it heat up until very hot over medium-high heat, then add the meat and all its juices to the pot. Let cook for 3 to 4 minutes before tossing, cover the pot, reduce heat to low and cook for 25 to 30 minutes or until the chicken is cooked and there is a very thick sauce coating the bottom of the pot. This is how my Mom cooked it.
The other way is to shake off any excess moisture from the chicken pieces and sear/brown them in two batches. At the end of this process, add back the first batch of chicken to the pan along with any juices while it was resting and add half a cup of boiling water, stir to mix, bring to a boil, cover, reduce heat to low and cook for 25 to 30 minutes or until the chicken is cooked and there is a very thick sauce at the bottom of the pot. If when you open the pot, there is still too much liquid, raise the heat to medium high, remove the lid and let it cook until the liquid is reduced to your desired consistency. I cook my pot roast chicken both ways and the results are the same.
Cut and season the chicken the same way you would if you were going to make baked chicken. Use a paste, a dry rub or a marinade based on your preference. When I make pot roast chicken, I use green seasoning, a splash of soy sauce, a few shakes of Worcestershire sauce, a little oyster sauce, along with some pepper sauce, black pepper, and salt to taste. Tip: mix up the seasonings and taste for salt before adding to chicken. Any pot roast for me is always a weekend cook unless it is a holiday. I prefer overnight seasoning.
When last have you cooked chicken this way? Have you ever cooked chicken this way? Try it. I think you’ll enjoy it, very much.
Cynthia
