I love one pot cooking especially in the fall when the kids schedules are jam packed with a myriad of after school activities. It allows me to cook this in advance, let it rest and then gets a super nourishing dinner on the table super fast that we can all sit down to. This recipe is incredibly versatile too as I love incorporating whatever seasonal veggies or fruits are in season at that time of year. As we know, fall is the beginning of seasonal produce such as apples, cranberries as well as the first appearances of oranges as we drift towards winter. I want you to take the “idea” of this recipe and then use it throughout the year by switching the herbs, fruit, veggies and even the liquid used. I chose to use apple cider for this recipe because it is in season but chicken stock can be substituted, red wine. I think you get the idea. This particular dish was a huge success! Everyone absolutely loved the sweetness that the apple cider, oranges and the cranberries slow cooked in white wine gave the recipe. I served this with a buttermilk garlic puréed celeriac which really finished this dish off.
We can eat nourishing meals that are also absolutely delicious by just getting a little organized and then making the commitment. You will be honoring yourself as well the gift of coming together and gathering around food. I can not say how many times that true magic is shared around our table over food. This is where a lot of the connection happens and it is invaluable.
** Chef’s note: You will need an oven safe pot with a lid
Preheat your oven to 400
1 whole organic chicken
1 organic organic washed and sliced
1 cup local organic cranberries
2 bay leaves
4 sprigs organic thyme
4 sprigs organic rosemary
2 tbs herbs de provence
4 cloves organic garlic peeled and diced
1 onion washed, peeled and diced
3 organic carrots washed, peeled and diced
2 organic celery ribs washed and diced
1 cup white wine
1 cup apple cider
2 tbs maple syrup
freshly ground black pepper
2 tbs organic ghee, butter or olive oil
Wash your chicken and rinse the cavity then pat your chicken down till dry. Rub the chicken with sea salt, freshly ground black pepper and herbs de Provence. Rub the cavity with sea salt. Take a large oven safe stock pot with a top and add ghee, butter, or oil and place the heat on medium. Add the seasoned chicken to the pot and cook 5-6 minutes on each side till golden brown. Remove chicken from the pot and briefly set aside. Now add onions and cook approx. 8 minutes till golden brown, then add garlic, celery, cranberries and carrots and cook approx. 5 minutes more. Now add the chicken back to the pot then add the apple cider and wine. Let simmer for two minutes then drizzle the top of the chicken with maple syrup. Take the ends of the sliced orange and squeeze the juice over the top of the chicken. Then place the rest of the sliced oranges over the top of the chicken along with the rosemary, bay leaves and thyme. Place the top on the pot and place in the oven at 400 for 15 minutes, then reduce to 275 for one and a half hours. Remove from oven and let rest. Serve and enjoy with mashed potatoes, mashed turnip, celeriac and/or a big salad.
-Chef Emery oxoxoxo