Recipe Finder: Chicken in a Pot

May 23, 2011|By Julie Rothman, Special to The Baltimore Sun

Julie Cahan from Baltimore was hoping someone would have the recipe for a favorite dish of hers from the now-closed Harvey House in Baltimore. She said the Chicken in the Pot, which was a Friday night special at the restaurant, was the perfect comfort food.

Unfortunately, I didn't have any luck locating the actual recipe from anyone associated with the restaurant, but I too have fond memories of that dish and have found that a recipe I clipped some time ago from an issue of Martha Stewart's Everyday Food magazine reminds me very much of the Harvey House specialty.

The whole dish takes less than 15 minutes to put together, and your oven does the rest of the work. The result is a moist, melt-in-your-mouth chicken surrounded by earthy vegetables and plenty of tasty broth. I slice the chicken off the bone and put it into individual soup bowls, then ladle some vegetables and broth over it. This hearty dish truly is old-fashioned comfort food at its very best.


Pat Colandro from Dundalk is looking for a recipe that she said was published some years ago in The Baltimore Sun for a chicken dish made with sweet potatoes and pineapple. She said it had a glaze made with brown sugar, pineapple juice and cornstarch.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Chicken in a Pot

Makes: 4 servings

11/2 cups low-sodium chicken broth

1/3 cup dry white wine

1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed)

1 tablespoon butter, room temperature

Coarse salt and ground pepper

2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces

10 baby carrots or 5 carrots, halved if large and cut into 21/2-inch lengths

5 garlic cloves, unpeeled

1 tablespoon extra-virgin olive oil

1 pound new potatoes, halved (quartered if large)

Preheat oven to 450 degrees. In a 5-quart dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.

In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.

Meanwhile, set a steamer basket in a large pot filled with 2 inches of water. Place the potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper.

Carve chicken and serve with vegetables and pan juices.

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