Savory Chicken 'pot Roast' |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Chicken cooked pot roast style, with a wonderful savory sauce. I was inspired to invent this when I bought a friend's homemade mustard at my local Farmer's Market. It turned out delicious and different enuf I thot it was worth posting. Ingredients:
1 whole chicken, cut into pieces |
1 onion, chopped |
2 -3 garlic cloves, chopped |
2 tablespoons olive oil |
1 tablespoon worcestershire sauce |
1 teaspoon rice vinegar |
1/4 cup strong coffee |
3/4 cup chicken broth |
1 bay leaf |
1 teaspoon basil |
1/4 teaspoon pepper |
1 tablespoon soy sauce (i use dark, mushroom-flavored available at asian markets) |
1 tablespoon capers |
1 tablespoon prepared mustard (whole-grain is great) |
Directions:
1. Heat olive oil in a heavy, dutch oven-type pan. Saute onion and garlic until transparent.
2. Add chicken pieces a few at a time and brown them.
3. Add the remaining ingredients except for mustard. Liquid should be about halfway up the meat.
4. Heat until simmering.
5. Cover the pan and turn the heat to low.
6. Cook for 1 1/2 - 2 hours until meat is tender. Check once or twice and add broth if liquid is be,ow half-way up chicken.
7. Take off cover, remove chicken, add mustard to liquid. Return chicken to pan and simmer for 5 more minutes.
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