Published September 1, 1995.
For a versatile, nearly effortless chicken in the pot recipe, we started with a whole chicken, about 3 1/2 pounds, cut into smaller pieces. We cooked the chicken in a large, heavy skillet, browning it first in a combination of oil and butter. We sautéed the vegetables in the same skillet, then arranged them on top of the chicken so the vegetables didn’t get crushed. We cooked the combination in a small amount of liquid (stock or wine) over medium heat, basting throughout the cooking time. Pairing the chicken with delicate seasonings and vegetables, we created endless variations on this basic chicken in the pot recipe.
When making this dish, be sure to place the vegetables on top of the chicken after sauteing; that way, they won't be crushed by the meat and will render their juices to the chicken. If you like, you can substitute two medium leeks for the onion in this recipe. To prepare leeks, trim the dark green leaves and root end, keeping the base intact. Quarter each leek lengthwise and rinse thoroughly. You can make this dish in a smaller sauté pan, but you will then need to brown the chicken in batches. Polenta or pasta make a nice accompaniment.
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