Do you remember my “one pot, one skillet” post awhile back? Well, a lot of you shared some of your favorite one-pot meals. I read through just about the entire thread, and there were LOTS of delicious offerings, but one dish really stood out (to me) and that was Aimai’s Jamie Oliver roasted chicken recipe. It was truly one-pot cooking, with an ease, a hint of sophistication, a depth of flavor, and a built-in sauce that you simply do not often find, even in beloved one-pot recipes.
Jamie’s Aimai’s recipe probably close to to ten times since she shared it, varying ingredients (only very slightly) and cooking methods. It’s never turned out poorly. In fact, each time it’s been somewhere between “this is great” to “my tastebuds are climaxing.” The bones of this recipe are that solid.
Take one 4 lb chicken
10 garlic cloves
Handful of fresh sage
1 cinnamon stick
1 dried red pepper (or two)
Peel of one lemon
Juice of one lemon
1 cup milk
1/2 cup or 1 cup of dry white wine
Onions–Sliced in quarters longitudinally so the shape will be preserved.
Celery–sliced in long batons about 2 inches
sometimes parsnips–same size as the carrots
Salt and pepper the chicken all over. Brown it in butter or olive oil. Drain pan but save any sticky bits. Then put the vegetables and all the other ingredients in a roasting pan or a dutch oven and put the chicken down on top, nested in the liquid, and cook until the top is browned and golden, chicken is done, and the base vegetables are cooked. The milk and the lemon will “break” and make a classic sauce. For extra killer deprssion repair you can add some cream at the last minute to the sauce and you get an unbelievably rich sauce for pouring over potatoes or rice or dipping bread.
My challenge for you is this: Can you top Aimai’s recipe?