Chicken in the Pot with Carrots, Mushrooms, and Thyme
Why This Recipe Works
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.