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Mondays with Michelle: Fall Chicken Pot

As the temperatures cool I start to looking forward to more hearty "warming" dishes. My favorite this year is what my partner and I have dubbed, Chicken Pot -- or the most delicious, One-Pot braised chicken dish that you will enjoy this Fall. Check out the recipe below...


4-6 pieces of Chicken (white or dark meat based on your preference)
1 onion quartered
1 pint mushrooms quartered
1 small bag baby carrots
1 small bag red potatoes quartered
32oz Chicken Stock
1 tsb Thyme
1 tsb minced Garlic
1 small bunch Parsley chopped
1 Bay leaf


  • Preheat oven to 350 degrees Fahrenheit
  • Season chicken with White Spice
  • Add a few swirls of Garlic Oil to your Dutch oven or braising pot and bring to a high heat
  • Brown all your chicken pieces on both sides. Remove and place to the side.
  • Add additional Garlic oil to your pot, add onions and carrots-- allow to cook until fragrant
  • Add potatoes and mushrooms to the pot, mix well and season lightly with White spice, Thyme and Parsley.
  • Add the chicken back to the pot along with the bay leaf and cover with Chicken stock.
  • Cover your pot and place in the oven for 30-45 minutes or until vegetables are tender and stock has cooked down significantly.
  • Taste stock and season with White Spice again if necessary and remove the bay leaf
  • Enjoy over rice or quinoa.

What is your favorite Fall dish? Post your comments below!

Don't forget to visit my Foodie Blog for more recipes, food tips and other foodie fun. 

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