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Chicken in a Pot with Carrots, Turnips, and Barley

Chicken in a Pot with Carrots, Turnips, and Barley


  • Kosher salt, freshly ground black pepper
  • 3 garlic cloves, peeled, left whole
  • 1/4 cup brandy or dry white wine
  • 3 carrots, sliced 3" thick
  • 2 leeks, whites and light greens only, trimmed, sliced 3" thick
  • 1 bunch peeled whole baby turnips or one larger turnip (about 6 oz.), peeled, cut into 1" wedges
  • 1 tablespoon chopped fresh chives

Recipe Preparation

  • Cook barley according to package directions. Drain and set aside.

  • Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaf inside chicken.

  • In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side, then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Add carrots, leeks, and turnips and nestle chicken among vegetables. Add 3 cups water and bring to a boil. Reduce heat to low and cook, covered, until thighs pull easily away from the bone, 45–55 minutes.

  • Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine-mesh sieve lined with paper towels. Stir in barley to warm; season with salt and pepper. Reserve 4 oz. chicken for Chicken, Apple, and Fennel Salad.

  • Serve topped with chives.

Photos by Kimberley HasselbrinkReviews Section

  • 1 ½ pounds boneless, skinless chicken breasts, trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
  • 8 ounces sliced cremini mushrooms
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 4 cups chopped kale
  • 3 cups reduced-sodium chicken broth
  • 1 teaspoon fresh chopped rosemary
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.

Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.

Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.

Ingredients for Chicken Stew Recipe

The ingredients list for this chicken stew is short and sweet. You’ll need the following ingredients:

  • Chicken thighs – for best flavor use boneless, skinless thighs
  • Canola oilor any other high-smoke point oil, such as avocado
  • Vegetablescarrots, sweet onion, baby potatoes
  • Garlic
  • Chicken stock – try our Easy Slow Cooker Chicken Stock
  • Flour – unbleached all-purpose
  • Bay leafdried
  • Fresh parsley – if you’re not fan of parsley, dry fresh dill

Katie’s Chicken Barley Leek Soup

Here’s the result of Rachael Ray, the leek, and I collaborating on a soup that turned out to be one of the best I’ve had all winter long. It seriously reminds me of a high quality restaurant soup, and by chance, all the veggies were on sale organic that week (added bonus!) and the chicken was local, so I felt really good about serving it to my family. I even had enough of the double batch to share with a friend with cancer and another who was expecting twins any second! She got her fuel for labor from my soup – I was so proud! Turns out I didn’t use Miss Ray’s recipe much beyond learning to cut a leek, so I feel no guilt in sharing:

  • 1-2 Tbs each butter and olive oil
  • 2 leeks
  • 2-4 carrots
  • 3-5 ribs celery
  • 4 oz. baby portobella (or white) mushrooms
  • ¼-1/2 tsp bay leaf seasoning (or one bay leaf)
  • 1-2 tsp thyme
  • 6 c. chicken broth
  • 2 c. cooked chicken
  • ½ c. barley*

*I got my barley at a health foods store – “organic pearled barley” – for less money than what I can usually find at Meijer, Quaker “quick” barley. If you have to use quick barley, it will still be tasty, but that whole barley, soaked, was amazing! If you can find “hulled barley”, I’ve since learned that it is even less processed than “pearled”, therefore more nutritious, and equally delicious.


Slice and sauté vegetables in butter and olive oil about 5 minutes. Add seasonings and sauté a few more minutes. Add broth and barley. Bring to a boil and reduce heat to simmer until barley is done, about 30-45 minutes. If the barley soaks up too much broth, add more. Add chicken, 1 tsp salt and ½-1 tsp pepper.

I would highly recommend making a big pot of chicken stock and using the homemade stock and cooked chicken for this soup.

Healthier Upgrade

Soaked option: soak a cup of barley in water and 2 Tbs whey or lemon juice overnight, then cook with salt about 45 minutes. Drain before adding to soup. Eye up the amount, then save and freeze the rest for your next batch.

Recipe Summary

  • 5 quarts water, or as needed
  • 1 turkey carcass
  • 1 ½ cups coarsely chopped onion
  • 3 stalks celery
  • ½ cup chopped carrot
  • 10 whole black peppercorns
  • 1 pinch dried thyme, or to taste
  • 1 bay leaf
  • 1 ½ pounds carrots, cut into 1-inch chunks
  • 2 onions, diced
  • 6 stalks celery, cut into 1/2-inch slices
  • 1 cup barley
  • ½ cup chopped mushrooms
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • ½ teaspoon ground black pepper
  • 1 pinch dried thyme

Bring water and turkey carcass to a boil in a large pot add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred refrigerate until needed. Strain stock and return liquid to pot.

Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

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Made a few changes but turned out nicely. Used boneless skinless chicken breast because that's what I had on hand. For veggies, I only used turnips. Subbed turkey bacon for bacon. Added a couple cups of chicken broth to the pilaf while cooking (it took much longer to cook than recipe indicated). Did not bake chicken, simply cooked stove-top in pan with shallots and turnips. For herbs, used parsley, sage, rosemary, thyme. Really delicious!

Didn't have much success with this one. Sounded great, came out gloppy and flavorless. I love barley and veggies but not this recipe. Sorry.

Delicious! Great winter dinner. Leftovers were gone in no time.

This was great. We all loved it, including my mother who thinks she doesn't like barley, and my husband who doesn't usually like vegetables. Will definitely be making it again.

I found this totally blah. I love barley but this needed many more kicks. I used parsnips, squash, carrots and turnips. The vegetables were fine as choices, but even with increasing the herbs, we found this to be boring.

Fabulous. I used a whole, cut-up chicken instead of just breasts. I cooked the barley in my rice cooker, using a 3 to 1 ratio of broth to barley. It came out perfectly. My veggies of choice were rutabagas and turnips. The chicken did take 40 minutes (not 20) in the oven, and it came out unbelievably moist. After the bacon was cooked and removed, and the shallots went in, I deglazed with a little chicken stock. It released so many yummy bits. Next time, I will use more fresh herbs than called for. And there will be a next time.

I love this recipe and I've made it a few times. The first time I made it, I followed the recipe and stirred in the bacon. BIG MISTAKE! It is much better if you leave the crispy bacon out until you serve it, and then sprinkle it on top. Otherwise, the bacon gets all soft and slimy - I like mine crispy. I also use chicken thighs instead of breasts.

Excellent recipe. Really liked the pearl barley pilaf. I used chicken thighs instead of breasts and also added some Italian parsley. I will be making it again.

Delicious-a great winter dish! I used chicken thighs instead of chicken breasts, as I find the more moist and flavorful. Since chicken thighs have more fat, either cut the fat away or be sure to drain the accumulated fat from the pan before adding the butter. I also browned the chicken in batches so they would get nice, crispy skin. After draining the chicken fat and melting the butter for the tarragon butter, I then added the chicken to the pan, turning each piece over in the pan to get a nice butter coat. I used butternut squah and turnip in the barley pilaf. I added a little chicken stock towards the end of cooking the vegetables, and they came out nicely. To prevent the barley from drying out I believe it is essential to check it after 20 minutes. I wound up cooking it for 25 minutes-by this time the barley was tender, and the water was mostly absorbed. I let it sit for another five minutes for the water to absorb fully. Nice, flavorfull dish for a winter dinner.

I'll add my praises to this recipe. Very moist chicken and I loved the barley. I made it with chicken stock instead of water, deglazed the bacon pan with white wine and added some lemon slices to the roasting chicken as others have suggested. I used beets and carrots for my veg and it tasted great (although the beets turned the barley red, hmmm.)

exquisite dish, so easy to make. I replaced bacon with some chicken ham and other times with beef salami, and it turned out very well. Unsure how it would compare to the original recipe, but for one who does not eat pork, this substitute would do fine.

This recipe was fabulous! Use the best bacon you can find--the pilaf was divine, chicken breasts were the most juicy and flavorful ever. Pretty enough for dinner party-- garnish with an herb sprig. Definitely a keeper!

This was delicious! Loved the bacon flavor and the herbs. The chicken was moist and juicy. I used turnip and carrot

This was a great recipe! The chicken was delicious! I added some slices of lemon to the pan as well before putting it in the oven and it provided just the right amount of lemon flavor to go with the barley. Also, I added a splash of white wine after satueeing the shallots to deglaze and get some extra bacon flavor. It was fantastic! Would definitely make this dish again!

I have made this recipe twice and really like it a lot. It is really easy and very flavorful. The barley side dish was a little dry the first time I made this so I added canned chicken broth and butter which perked it right up. The next time I cooked the barley in broth instead of water. It is really good.

Pan-fried chicken breast with Jerusalem artichoke risotto and roasted vegetables

Method for chicken, place the garlic bulb and a several of the sprigs of thyme into the cavity of the chicken.

Season the chicken with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock to the pan and cover the pan with a lid.

Bring the mixture to the boil, then reduce the heat and gently poach the chicken for 25 minutes.

Remove the pan from the heat and allow the chicken to cool in the stock. Then remove the chicken from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.

Remove the breast from the chicken and season with salt and freshly ground black pepper.

Heat a frying pan until hot. Add the olive oil and place the chicken breast in the pan, skin-side down.

Fry the breast until the skin becomes golden brown then turn over onto the other side. Add the butter and fry until the chicken is completely cooked through.

For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.

Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.

Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.

Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.

Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.

Place the saucepan of rice back onto the heat and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.

Add a large spoonful of the artichoke purée, the remaining butter and the parmesan to the saucepan and stir until the ingredients have combined.

Add the chives to the risotto and mix well.

For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water until the vegetables are covered. Season the vegetables with salt and freshly ground black pepper and bring the pan to the boil. Drain the excess water from the vegetables.

Heat a clean frying pan until it is smoking hot then add the olive oil, a little more rosemary and another garlic clove.

Add the honey to the pan and deglaze with the sherry vinegar. Mix the ingredients well.

To serve, spoon some of the risotto onto the side of a clean plate and place the chicken on top. Arrange the vegetables on the other side of the plate and place the pea shoots on top. Drizzle the olive oil over the top of the plate.


Fantastic. More work than the typical roast, but worthwhile. I used an actual pot roast instead of short ribs and ended up removing all the liquid from the roast, made a roux in the dutch oven and slowly added the liquid back. I'll absolutely make this again.

OMG! this was fabulous. I took one reviewers advice and puree the veggies and added back to the liquid in the pot before reducing. THAT really made the gravy. I had a combination of short ribs and chuck strips(?) and they both came out moist, so tender and the flavor is fantastic. I probably wouldn't make the roasted carrots and caramelized onions again as they just didn't add much and I love caramelized onions. Also, 1/4-inch thick it too much. Thinner would be better for the onions.

This is not Pot Roast! Seared Short Ribs are not a Chuck or Pot Roast!

I had never used short ribs in pot roast and unfortunately that was only good part of dish - the short ribs were most and tender but the overall flavor was much too bland for my taste. Not sure what I could have done to spice it up a bit - another short rib recipe calls for sherry wine vinegar and balsamic and that may have given it a punch. I love pot roasts and briskets but will go back to my other recipes unless I can think of a way to make this with more pizazz!

Absolutely delicious and very easy to prepare. Thank you wonrknplay2 for the instant mashed potatoes idea to thicken the juices. I used 1 cup instant mashed potato flakes and it worked like a charm without adding any fat to the recipe.

This is a fantastic recipe--delicious and easy. I made with a 6 lb top round roast which I roasted for 4 hours, but otherwise followed the recipe exactly including the roasted vegetables at the end. I also roasted some potatoes with garlic and oregano and they were a great addition. My daughter unexpectedly brought home some of her teenage friends and fortunately we had plenty of food to feed them. The girls raved! This pleased everyone and I think this will become my go-to pot roast recipe!

This has become a regular dish at our house. the family LOVES this! Quick and easy to prepair.. pull it out of the oven and it's ready to go!

For those who are having a hard time thickening the sauce at the end, I have found that adding dried mashed potato flakes ( boxed ) thickens the sauce brilliantly! I personally never use boxed mashed potatoes for anything other than as a thickening agent. Hope this helps =)

Used beef chuck roast instead of the short ribs, which is a decent alternative. Red wine and a touch of sweetness from port actually quite nice. Added some thyme into the mix which provided great flavor. I just wish there was instructions on how to thicken and flavor the gravy at the end. If following the recipe, the liquid is a little too fluid for my liking in a pot roast.

too much trouble for a holiday and it really wasn't as tasty as we all thought it should be - - comment from daughter - your brisket tastes better than this.

I have made this three times now to rave reviews. On the third take I got wise and skipped peeling the carrots and celery to save time. They get strained out anyway.

This pot roast was so delicious, and it filled the house with such an aroma! I used much less oil than suggested to brown the meat. I was also very tempted to add other herbs, it seemed too simple to end up more than average, but the reviews here on Epicurious convinced me to go with the recipe as-is and the flavor was just superb. I pushed the browned pieces of meat down into the vegetable mixture a bit, cooked the dish for about three hours. The meat was perfectly tender and moist. Like many others, I did not discard the vegetables (my guests were looking over my shoulder in the kitchen and insisted I leave them in). I halved the recipe, but only used about three cups of broth (which 3/4 covered the meat), and the sauce amount and consistency were perfect--it had reduced in the covered pot. I added parsnips and turnips to roast with the carrots and also some peeled and sliced yam about halfway through the roasting period. One of my guests actually took her spoon to the serving dish at the end of the meal! This is definitely my new pot roast recipe.

The taste and tenderness are phenomenal. Everyone at my Hanukkah table asked for seconds. I also had way too much broth/liquid. I used a slow cooker, set on low for 8 hours. I took meat out after 7 1/2 hours and it was perfect. Use red wine instead of sherry. This recipe was high maintenance, and clean up was a drag, but it was worth the compliments on the dish!

This was my first pot roast so I followed the recipe scrupulously. I think that the next time I'll use far less broth. The roast would have been overcooked had I left it in the full time and if I had not used an instant read thermometer 3/4s into the braising. I took it out at medium rare and it continued to cook while I tented it and tended to the sides. Not a total successful experience but one to build upon.

Used this recipe to make a pot roast. Very good flavor. Did not use 1/2 c oil. I used 2 cups beef stock with the chicken broth. At the end I also added 1 tsp. Kitchen Bouquet to give the sauce a little more richness. Yum!

This dish has amazing flavour. I made this using a rump roast,and followed others suggestion to keep the vegetables at the end of the cooking therefore peeled the garlic. I made a roux to thicken 1/2 the pot liquid and once cooked through added all the vegetbles back in, basically ending up with a delicious vegetable stew. This I served with boiled potatoes along side the meat, roasted veg and the other 1/2 of the pot roast broth.

Let me just say that this was the best roast I have ever had and I don't cook very well! I used a pork roast instead of the short ribs. I added parsnips and potatoes to the mix like others suggested. I did not use Spanish onions as others had said they were too sweet. I kept the veggies from the roasting and thickened the sauce with butter and flour. I roasted the carrots and parsnips and caramelized the onions which were yummy. My husband and sister were looking for more as was I. I highly recommend this recipe!

Loved this recipe. I thickened the gravy with flour and left all the stew veggies in. Skipped the carmelized onions/carrots, and served over mashed potatoes. I halved the recipe, and it was enought for two people with leftovers. Perfect for a cold fall day.

OMG. there are no words. :-) Really, really delicious. Just definitely try to de-fat the ribs, and to skim off the fat after oooking otherwise it is alittle greasy (and cleaning up the pan a few hours later is disgusting). But, totally worth it.

I rate at 2.5 forks - somewhere better than Good, but not quite Delicious. While I had more than enough liquid, the top of my pot roast was dry while the submerged portion was moist. The entire dish felt greasy, even with trimmed meat. The family loved the carrots and onions. I've made several different pot roast recipes, and my favorite is still Nach Waxman's Brisket in New Basics Cookbook since the tomato-based sauce tastes heartier. Yes, I'm extending cuts of meat - these are short ribs, I made a pot roast, and I recommended a brisket.

I tried this receipe last week. loved it. I followed it to the end, except I did not remove the vegetables..I removed the juice and saved it for soup (which I made the next day). I made a mushroom/gravy sauce and poured it over the meat. I used the the left overs and the juice the next day for beef barley soup. was the best.

Great recipe! Did this with a in-bone, beef arm roast 3.5lbs. I halved the rest of the recipe except for the sherry. Had to add some flour at the end to thicken the sauce. More than enough for 3 people.

This was a great recipe. I did follow the suggestion of using red wine (Las Rocas Garnacha) and I substituted parsnips for half of my carrots for the roasting. I also made a gravy from the juices as well as boiling down the leftover juices to make a sauce. I think they were both amazing. I prefer the traditional gravy for the potatoes I boiled. I used olive oil instead of the vegetable/canola oils and I caramelized the onions with butter instead of oil. Delicious!

I read a review of this restaurant, chef Tracht and this recipe in the Wall Street Journal. I followed the recipe as written in this article. 9733281561707.html The meal was every bit as good if not better than represented in the article. I purchased my rib roast from Sam's Club (you need to call ahead to order this cut) and denuded it myself. The original weight was 4.6 lbs and the remaining meat was just enough for four people. I had made the roast ahead of time and cooled it to remove congealed fat, but this was not necessary as I had removed most of the fat when trimming and next time I will serve it directly without taking this step. One thing is for sure, there will be a next time, maybe even this week!!

Never made a pot roast before. Very tasty! Used wine instead of sherry because that's what I had on hand, and didn't make the carmelized vegetables. Some other reviewers said there was a lot of "juice" in the pot, but mine simmered way way down. Not sure why.

How To Make Scotch Broth Soup

With so many ingredients needed to make this scotch broth, it may seem like it&rsquos very complicated to make&hellip but, don&rsquot let that deter you! We&rsquove listed out the basic instructions below to give you an idea of how easy it is to make this delicious scotch broth soup with lamb.

Make sure not to skip the full printable recipe card at the bottom of the page. There, you&rsquoll find all of the ingredient amounts and details you&rsquoll need.

  1. Sear the lamb: Using your pot of choice, cook the seasoned lamb pieces in some olive oil over medium-high heat. Sear until the meat is browned. Don&rsquot skip this step, it will add an extra layer of flavor to the soup.
  2. Start making the broth: Pour in the chicken stock, making sure to scrape the bottom of the pot for any leftover bits of flavor from the lamb.
  3. Add barley: Stir in the pearl barley, bay leaves, and the bundle of fresh herbs.
  4. Let the soup simmer: Bring the broth to a boil and then reduce to low heat. After that, allow the soup to simmer for 1 hour with the lid on the pot but open enough to let some of the steam escape.
  5. Add vegetables: Add the rest of the vegetables (except the shredded cabbage) to the pot and stir. Let the soup come back up to a boil and then back down to a simmer for an extra 30 minutes.
  6. Add in the cabbage: Stir the shredded cabbage into the soup and simmer for another 15 minutes. Remove and discard the bay leaves and the remains of the herb bundle.

How To Serve Scotch Broth Soup For Dinner

To serve this hearty soup for dinner, use a ladle to fill your bowl with scotch broth soup and garnish with the chopped parsley. This is optional but it really adds a fresh earthiness to the soup at the end.

Serve this with some warm crusty bread (like this no-knead rosemary bread) and a few slices of cheese!

Instant Pot Chicken Soup with Parsnips

Every kitchen needs a good chicken soup recipe. After all, chicken soup is not only delicious, it’s also nourishing and comforting.

This is a timely post for me as I just came down with a cold this past weekend. (You know that moment when you realize you haven’t been sick in a long time…and then just like that you realize that by thinking about this you have jinxed yourself!)

Chicken soup is perfect to have on hand not only for when you are under the weather but also for warm lunches and light dinners. My kids love to bring chicken noodle soup in their lunchbox. Another favorite is chicken tortilla soup.

With or Without Noodles – Your Choice

You can make this recipe with or without noodles. I prefer to keep it on hand without the noodles and then add the noodles separately for those who want them. I find that the soup keeps better this way and I also happen to prefer mine without the noodles. You could also add rice or barley instead of noodles if you prefer.

Key Ingredients

Parsnips, homemade broth, and lemon make this recipe shine and stand out in a sea of chicken soups.

PARSNIPS – These tasty “cousins” of carrots are delicious and a distinct flavor to the soup. You could also experiment with adding other root veggies, such as rutabaga, turnips, or golden beets. (Of course, my youngest son prefers his without the parsnips and picks them out!)

If you have extra parsnips make some parsnip puree or grate them into these morning glory muffins! I also adore this simple celery root and parsnip soup.

HOMEMADE BROTH – There is no substitution for homemade broth. The flavor is unbeatable and it’s packed with nourishing nutrients. Whenever we make a roasted chicken for dinner, I use this 100 Days of Real Food recipe to make stock. It’s so easy to make. Afterward, I portion it out into pint-sized, wide-mouthed mason jars and freeze!

LEMON – I just read the book Salt, Fat, Acid, Heat, and let’s just say I’ve had my own aha-moment. (For anyone who is interested in cooking, I totally recommend this book!) Among other brilliant realizations, I now understand why adding a squeeze of lemon, for example, can totally elevate a recipe!

Get Cooking!

This recipe makes use of the Instapot. While the recipe takes almost an hour from start to finish, only 15 minutes is hands-on…the rest of the time the instant pot is doing the work for you! You could also make this in a large pot on the stovetop too. You would just need to check the chicken for doneness as I haven’t tested it using this method.