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Tag: cooking chicken in Dutch oven

Can Chicken Be Bone-in and Skin-on in Glorious One-Pot Meals?

Reader question: Are meat and poultry always supposed to be boneless, and poultry skinless?  I tried poultry (large pieces)with bone and skin intact, and they took 60 minutes to cook.  (I removed the vegetables @ 45 min.)  ~ Elaine, Washington, D.C.

Hi Elaine- Thanks for asking as this is actually a question that comes up frequently in my live Glorious One-Pot Meals classes.Glorious One-Pot Meals

Yes, you can always choose to use skin-on, bone-in pieces of chicken in a Glorious One-Pot Meal, but yes, it might add cooking time to your meal. I’ve had the best results when cooking with bone-in, skin-on thighs and legs, but have also cooked breasts successfully and even a whole fryer using my infusion technique. The secret is to wait, without peeking into the closed pot, until the aroma of a fully-cooked meal escapes the oven and alerts you that the meal is ready.

With infusion cooking, the ingredients don’t cook until every item inside the pot has come up to cooking temperature, so you likely did not need to remove the vegetables early (I wouldn’t have).

If you’re not doing the whole bird, I would suggest separating the thigh from the leg, or the leg from the breast for best results.

I hope this is helpful. Happy cooking!

What can I substitute for mushrooms in a Glorious One-Pot Meal?

Reader question: In your cookbook, page 33, “Fish with Herbs de Provence”, what would you use if replacing mushrooms?  Also, do you like this recipe with chicken instead of fish?  Would I slice the chicken thinly to accommodate?
Thanks!  ~ Hanna S., Denver, CO

glorious one pot meals cookbookHi Hanna. In this recipe you can replace mushrooms with anything else you might have around. Mushrooms are a great source of Riboflavin. They are fungi rather than vegetables, so there is not a direct one-to-one substitution for mushrooms in the world of produce.

However, now, in high summer, is a great time to play around with the bounty of nature, and Glorious One-Pot Meals are particularly accommodating for this endeavor. I would lean toward pattypan squash, or carrots, or eggplant… The possibilities are endless! Choose whatever tickles your fancy and I’m sure it will taste delightful.

As always, you may substitute any protein for the fish in this or any Glorious One-Pot Meal. Chicken would taste great, as would lamb or pork. You may pre-cut the chicken if you like, but you never have to. Here are some guidelines for using chicken in a GOPM. Be sure to follow your nose as it will always tell you when your meal is ready!

In case you don’t have the Glorious One-Pot Meals cookbook, and can’t refer to the recipe on page 33, I am including the recipe here.

[print-me target=”.recipe”]

Fish with Herbs de Provence

The term Herbs de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender and dill, and can be used in almost any combination. You can purchase a pre-mixed jar of Herbs de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this recipe. Try this with cod, sole, roughy, or snapper.

  • 1 lemon, washed and sliced thinly
  • 5 garlic cloves, sliced
  • 1/2 to 3/4 pound white fish
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 1 tablespoon fresh chopped basil, or 1 teaspoon dried
  • 3 to 4 chives, minced
  • 3 to 4 medium red potatoes, scrubbed and cut into 1/2-inch thick rounds
  • 8 to 10 mushrooms
  • 15 to 20 string beans or 1 small zucchini
  • 1 tablespoon capers (optional)
  1. Preheat the oven to 450° F.
  2. Spray the inside of a cast iron Dutch oven and lid. Arrange 1/3 of the lemon slices and garlic slices in the bottom of the pot. Add the fish in a single layer (cut fillet into pieces, if necessary), and top with 1/3 of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
  3. Add the vegetables in layers, sprinkling with herbs, until the pot is full. Top with the drained capers, if desired.
  4. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Calories 167 Protein 15g Carb 26g            Fat 2g            Chol 19mg            Sodium 216mg            Fiber 2g