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Chicken in a pot: the garlic and lemon version from Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan

  • carrots
  • celery
  • whole chicken
  • rosemary
  • garlic
  • parsley
  • sweet potatoes
  • thyme
  • preserved lemons
  • all-purpose flour
  • chicken broth
  • white onions

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on October 22, 2015

    This dish was pretty, but there are several changes I would make. I would make the dough an edible one instead of just flour and water. Use salt and perhaps yeast. There are way too many vegetables in this. I cut the number of vegetables in half and that was still a lot. The sauce was good. I'm not sure I would make this again though.

  • twoyolks on June 02, 2015

    This was alright. The celery gave the sauce a bitter flavor. There were a lot of vegetables. Instead of making this in multiple pots, I cooked everything in a single dutch oven.

  • stockholm28 on December 15, 2013

    Very good. I saw someone's suggestion to use cheap pizza dough to seal the Dutch Oven and that was a timesaver for me.

  • Queezle_Sister on November 28, 2012

    This was a great roasted chicken. Even the dough seal really isn't that difficult - and the drama of breaking the seal and discovering the juicy chicken is unbeatable.

  • lmalter on November 28, 2012

    Substitution for preserved lemons: I'd recommend lightly sauteeing for a minute or two a couple of seeded lemon slices in just a touch of light oil with some salt, then putting it in the oven (in the skillet) for ten to twelve minutes in a moderate oven, adding a pinch of salt and a tablespoon or two of water, to prevent the juices from getting too sticky. Then I'd chop it and use it with the pan juices. Preserved lemon has a somewhat more mellow, less acidic quality than fresh lemon, which is why I would not substitute fresh.

  • L.Nightshade on June 04, 2011

    The carrots, sweet potatoes, and garlic cloves were perfectly tender and tasty, and the chicken was moist and flavorful. This is a very simple dish (at least it is without the dough seal), and worked well for a casual dinner. I served the salmon rillette as an appetizer, the spiced squash, fennel, and pear soup as a first course, and Marie-Helene's apple cake for dessert. It was a tasty dinner with a simple country French feel. The preparation of all the dishes allowed plenty of time for visiting and filling wine glasses.

  • Breadcrumbs on April 18, 2011

    p. 206 - This recipe makes an outstandingly moist, perfectly cooked, juicy chicken infused w lemon-herby goodness! The sweet potatoes are such a perfect match for the chicken, I’m so glad I didn’t use white potatoes instead. One of the best chicken dishes we’ve had, ever! I made the recipe just as it was set out in the book with the following exceptions: -I removed the skin from the garlic cloves after reading a few comments online about folks not liking to have to mess w the skins. I’d highly recommend this. The garlic retained its shape and was ready and waiting to be smeared on your dunked bread! -I did not let my raw chicken come to room temperature before browning. Call me crazy but all I’ve read about food safety made this step scream DANGER to me so out of the fridge and into the pan it went! I’d be interested to hear how others handled this -I used pearl onions vs small white Photos here: http://chowhound.chow.com/topics/775862#6477211

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