A one pot fried chicken recipe with bread and lard

This recipe was inspired in part by my fondness for this rough, spicy dressing. It’s also a call for tarragon, a delicate, vibrant herb with an intoxicating flavor somewhere between mint and lemon, with hints of anise. Tarragon is a perennial and grows well indoors, but its early spring foliage is especially fragrant – a gardener’s gift.

You’ll find the recipe easy to remember – it’s a 1-2-3-4-5-6 recipe! – and that’s on purpose. I hope this formula becomes your Keeper, an easy-to-remember and easy-to-follow structure that you can apply to any chicken, seasoned how you like it, any time of the year.

Roasted in a slow cooker, the chicken cooks up quickly – in under an hour! — and it has its own built-in side dish (the bread!). Since it’s mostly hands-free, you’ll have time to do the dishes (there are very few), maybe make a salad of crunchy spring vegetables and herbs, mix up a mustard dressing, watch the birds fly from tree to tree outside yours window, or even solve the crossword puzzle.

There are almost endless ways to play around with this formula. Here are a few basic substitution suggestions:

  • Not a chicken eater? >> Try a cauliflower cut in half, no more than 2 pounds. Rub with oil, season with 1 teaspoon fine salt and sear the cut side, then arrange in halves and roast with some garlic and your favorite spice mix (garam masala, za’atar, sazón, lemon pepper) , which is thrown into measure forever. Add 1 or 2 cups of cooked kidney beans to the finished roast for extra protein.
  • To reduce the sodium >> use half the salt.
  • I wouldn’t omit the ghee or oil >> but if you do, be careful not to burn the bread before the chicken is fully cooked.
  • No more shallots? >> Opt for garlic or use onions that you cut into wedges.
  • No tarragon? >> Use any herbs or spices, fresh or dried.
  • Wanna skip the bread? >> Use potatoes or sweet potatoes (cut into bite-sized pieces) or mushrooms (sliced) or double the shallots.

NOTE: For a prettier presentation, tie the legs together before cooking. If you use a larger bird (4 pounds or more), it will take longer to roast.

  • 1 (3- to 3 1/2-pound) whole chicken (see NOTE)
  • 2 teaspoons fine salt
  • 3 tablespoons of ghee or olive oil
  • 4 large shallots (8 ounces total), peeled and halved
  • 5 sprigs fresh tarragon or 1 tablespoon dried
  • 6 slices (6 ounces) crusty bread, such as ciabatta, cut into large cubes

Pat the chicken dry and season inside and out with salt.

Place a rack in the center of the oven and preheat to 450 degrees.

In a large Dutch oven over high heat, melt the ghee or heat the olive oil until shimmering. Carefully add the chicken, breast-side down, and allow to brown, about 4 minutes. (Cover the pot with a splash guard if necessary.) Remove from heat. Using tongs, turn the chicken onto its back. Add the shallots to the sides of the pot and toss the tarragon and bread cubes over them, leaving most of the chicken exposed. Cover tightly and place in the oven.

Roast for 35 minutes. Uncover the pot and check the chicken’s temperature; A thermometer inserted into the thickest part of the thigh should read 160 to 165 degrees. If the chicken isn’t done, continue cooking, uncovered, for another 10 to 15 minutes. Allow the chicken, shallots, and bread to rest in the pot for 10 minutes before serving, family style.

Per serving (1 or 2 pieces of chicken and about 1 cup of bread cubes), based on 4

Calories: 428; total fat: 16 g; Saturated fat: 9 g; cholesterol: 130 mg; Sodium: 1450 mg; carbohydrates: 34 g; fiber: 6 g; sugar: 5 g; Protein: 38 g.

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

By staff author G. Daniela Galarza.

Check out this week’s Eat Voraciously Recipes:

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