Chicken Pot Roast


  • 5 to 6 lb chicken, cut into legs, thighs. breasts and wings
  • Kosher salt and fresh black pepper to taste
  • 2 tbs extra virgin olive oil
  • 2 cups diced Napa cabbage
  • 1 and 1/2 cups diced carrots
  • 1 and 1/2 cups diced onions
  • 1 ant 1/2 cups diced Yukon gold potatoes
  • 8 cups chicken stock
  • 1/4 cup Italian parsley, chopped
  • 2 tbs fresh thyme, chopped
  • 2 tbs fresh rosemary, chopped
This is a light alternative to beef pot roast which is seasoned perfectly with fresh herbs.
  • Season the chicken with salt and pepper.
  • Heat the olive oil in a large sauce pan.
  • Brown the chicken on all sides.
  • Remove the chicken from the pan and discard the oil.
  • Return the chicken thighs and legs to the pan along with the diced vegetables and chicken stock.
  • Over medium high heat, bring the stock to a boil and simmer for about 45 minutes or until the chicken and vegetables are tender.
  • Add the chicken breasts and simmer for an additional 20 minutes.
  • To serve, using a slotted spoon and remove the chicken and vegetables from the stock.
  • Arrange on a serving platter.
  • Drizzle some of the stock over the platter.
  • Sprinkle with fresh herbs before serving.

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