Best Chicken With Two Onions In Sand Pot Recipes

CHICKEN WITH TWO ONIONS IN SAND POT

Chicken With Two Onions in Sand Pot image

This is a version of a recipe that was originally in Jeff Smith's The Frugal Gourmet Cooks Three Ancient Cuisines. This was a favorite of my boys when they were growing up.

Provided by CityGirl

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chicken, hacked into 2 inch pieces
1 cup chicken stock
2 yellow onions, peeled and cut into 8 wedges, divide wedges into leaves
6 green onions, slivered
1 pinch brown sugar
1/4 teaspoon five-spice powder
1/2 head iceberg lettuce, torn up
2 tablespoons light soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
1 teaspoon ginger, either cut julienne or grated
4 tablespoons peanut oil
2 garlic cloves, finely chopped
1/2 teaspoon salt

Steps:

Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.
Heat the wok and add half the oil.
Stir-fry the garlic and salt for just a moment.
Add the chicken, drained of the marinade.
Reserve the marinade.
Brown the chicken on all sides and add the broth
Cover and cook until the chicken is done to your taste.
Remove the cover and allow the broth to reduce a bit.
Remove all from the wok and set aside.
Heat the wok and add the rest of the oil.
Cook the onions until the yellow ones begin to brown a bit.
Return the chicken to the wok along with the other ingredients, except the lettuce, but including the marinade.
Stir-fry for a few moments so that all is hot.
Place the lettuce in a 4 quart sand pot or stove top casserole.
Top with the chicken and onions and cover.
Place on the stove and heat until the pot is very hot.
Serve immediately.

Nutrition Facts : Calories 681.8, Fat 45.6, SaturatedFat 11.4, Cholesterol 157.1, Sodium 1039.3, Carbohydrate 14.2, Fiber 2.3, Sugar 5.7, Protein 42.7

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 2h5m

Number Of Ingredients 8

Ingredients

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

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