This is a hearty southern recipe that is good eating on a cold rainy day like this one. This is basically fried chicken covered in gravy.. basically. Traditionally it would be ladled onto rice and buttery home made biscuits. BUT, we’re trying to be healthier so Im replacing that with pumpkin and turnip. So sad…
This takes a little bit of prep work but is actually pretty easy, and easy to multitask. Also if throw the unused chicken bits into a pot or slow cooker with the veggie scraps you’ll get the extra added bonus of awesome chicken stock too!
Being a recovering vegetarian I’d never taken a whole chicken apart before, but after watching some demos on youtube I did them both very cleanly in about 5 minutes. Make sure to sharpen your knife before hand! This meal felt really nice to make, good quality ingredients being taken care of by fire and cast iron.. what more could I want, really. Its also, damn tasty. I feel like it would probably be killer with the addition of some mushrooms, but I think they are horrible little funguses so I don’t know for sure! Just a hunch.
Time: 1 1/2 hours
Yield: Dinner for 6, plus 2L of chicken stock.. and maybe some leftovers..
Cost: $20.75 or $3.50 per person
- 2 whole chickens
- 1 cup flour 2 tbsp salt
- 2 yellow onions
- 2 medium sized leeks
- 4 cloves garlic
- 4 cups really good stock
- 3 tbsp flour
- balsamic vinegar
- salt + pepper
Slice leeks, onions and garlic and throw them into a hot pan with a little oil or butter and let them sautee.
Cut each chicken into 8 parts: thighs, legs, breasts and wings, making sure to trim off the tips of each wing. There are some great little videos on youtube, like this one.** If you’d like, throw the leftover bones into a stock pot, along with the leftovers of the onions, tops of the leeks and garlic skins. Add in a rough chopped carrot and a quartered onion, fill with just enough water to cover and let simmer for 3-4 hours and you’ll have an awesome chicken stock for later **
Heat up a second, thick bottomed pan, with a little oil.
Mix 1 cup flour with 2 tbsp salt and dredge chicken pieces. Shake off well and place skin side down into the hot pan. Let each piece brown on each side, 2-3 minutes a side, and place them in a casserole dish. Repeat for all pieces.
When your onion & leek mixture is looking softened and beginning to brown, add a good couple of splashes of balsamic vinegar and salt to taste. Add in your stock, sprinkle the 4tbsp reserved flour over top, stir and let it simmer.
When all your chicken is finished and in the casserole dish, pour onion stock mixture over the chicken. Place a lid on it and put it in the oven at 150C OR 300F. Leave it in for about an hour, chicken should be fall off the bone tender and read atleast 160F at the thickest part on a thermometer.
I rough chopped some Turnip and Pumpkin, tossed them in a little olive oil, vinegar and a “cajun style” spice mix I found in the cupboard and chucked them in with the chicken. They should be done around the same time.