Chicken In A Pot

The name of this tasty recipe for a one-pot-meal of chicken and fresh vegetables brings to mind the proverbial 'chicken in every pot', a saying that is popularly attributed to the 31st president of the United States, Herbert Hoover—not so, the phrase can be traced to a paid advertisement which apparently originated with the Republican National Committee, who inserted it into a number of newspapers during the 1928 campaign.

Recipe Ingredients:

4 chicken quarters, skinned
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium portobello mushrooms
10 pearl onions, peeled
4 cloves garlic, minced
4 cups chicken stock/broth
1 bunch fresh thyme, tied together
1 butternut squash, peeled, seeded and diced
1 ear corn
1 tablespoon chopped fresh cilantro leaves

Cooking Directions:

1. Sprinkle chicken with salt and pepper.
2. In Dutch oven or large saucepan, place oil and heat over medium heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
3. Prepare mushrooms by removing and discarding the dark underside; dice top of mushrooms into bite-size cubes.
4. Add mushrooms, onions and garlic to chicken in saucepan; sauté about 2 minutes. Add chicken stock, thyme and squash, reduce heat to low and simmer about 20 minutes, or until fork can be inserted in chicken with ease.
5. Skim any fat from liquid; remove and discard thyme.
6. Scrape kernels from ear of corn and add to saucepan; simmer 1 minute. Add cilantro.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.