Are you looking for a hearty, comforting meal that won't break the bank? Look no further! This slow-cooked chicken and potato recipe is a game-changer. By purchasing a whole chicken and cutting it into pieces yourself, you can save significantly compared to buying pre-cut chicken parts. Plus, it's surprisingly easy to do! Simply cut your whole chicken into wings, legs, thighs, and set aside the breast for another delicious meal, like chicken fingers. Alternatively, you can purchase around 10 chicken legs for a similar yield. Either way, this recipe promises tender, fall-apart chicken and perfectly cooked potatoes with minimal effort.

Full Recipe in Details

Indulge in a comforting, homemade stew filled with tender chicken, fluffy potatoes, and crunchy carrots, infused with aromatic garlic and onions. This satisfying one-pot wonder is effortlessly cooked to perfection in under an hour, making it a perfect weeknight dinner. Serve alongside tangy sauerkraut for a delightful contrast of flavors.

STARTING GUIDE
  • Cuisine: chefwithattitude
  • Prep Time: 25 mins
  • Cooking Time: 60 mins
  • Total Time: 85 mins
  • Calories: N/A
  • Fat: N/A
  • Carbs: N/A
  • Protein: N/A
INGREDIENTS
  • 1 Whole Chicken (Cut into Pieces, Set Breast Aside for Different Meal)
  • 5 Yellow Organic Potatoes
  • 2 Organic Carrots
  • 1 Organic Yellow Onion
  • 6 Garlic Cloves
  • 1 Tablespoon Olive Oil
  • Salt and Pepper to Taste
  • 1 Cup of Water (Pan Dependent)
  • Pair with Sauerkraut

 

GUIDE / INSTRUCTIONS

Step 1: Prepare Veggies

  • Peel and cut potatoes in half and to about 1/2 thick.
  • Salt potatoes and set aside.
  • Peel and slide carrots into 1/4 thick pieces and set aside.
  • Crush and peel garlic and set aside.
  • Peel onion, cut into half and slide into thin slices.

Step 2: Prepare Chicken and Cook

  • Boil water and start prepping.
  • Salt and pepper chicken to taste.
  • Add olive oil to cast iron pan and pan fry both sides of the chicken on high heat until golden.
  • After both sides are nice and brown, lower heat to medium to low and add potatoes, carrots, garlic, and sprinkle with onions.
  • Add hot boiled water to the pan via sides until pan is halfway full.
  • Place cover over pot and cook for about 45 minutes and or until potatoes are soft when poked with a fork.
  • Once chicken is cooked (165 F), serve with Sauerkraut.
NOTES

I used Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 11.75" with Le Creuset Signature Glass Lid

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