Chicken in a pot.

[SSSandy]

As opposed to the oven. Does anyone have a good recipe for how to cook chicken pieces in a pot? Have about 8 chicken pieces, usual culprits like garlic and tomatoes, onion, mushrooms. Unfortunately, I'm not a cook who can just bung things together, really need a recipe.

Anthony worrel thompson does a nice pot roast chicken, can find recipe on uk food
I often do chicken in a pot i use carrots, garlic, onion potatos, tinned toms, thyme, stock and a big slash of white wine, we always have it with cous cous Yum.

Not tried this exact recipe, but it's similar to a Nigel one that is fantastic

Coq au Riesling

by David Massey
from Good Food Live

For a splendid dish try David Massey's recipe for an elegant chicken casserole, slow-cooked in fragrant white wine

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes

Ingredients
2 tbsp vegetable oil
60g Butter
1.5kg chicken, cut into quarters
salt and fresh ground black pepper
4 Shallots, finely diced
1 1/2 tbsp Cognac
375ml Alsatian Riesling wine
bouquet garni
pinch of grated nutmeg
150g Mushrooms, quartered
juice of 1/2 lemon
1 egg yolk
80ml double cream or crème fraiche
handful of chopped parsley

Method

1. Heat the oil and 30g of butter in a large casserole dish or heavy-based pan.

1. Season the chicken pieces with salt and freshly ground pepper and add in the chicken. Fry until browned on all sides.

1. Reduce the heat, add in the shallots and fry for a further 2 minutes.

1. Pour over the Cognac and carefully set it alight, to flambé the chicken.

1. Once the flames have died down add in the Riesling, bouquet garni and nutmeg. Season with salt and freshly ground pepper.

1. Cover the dish and simmer the chicken over a low heat for 30-40 minutes.

1. Heat the remaining butter in a small frying pan. Add in the mushrooms and lemon juice and cook, stirring now and then, until tender, around 5 minutes.

1. Add the mushrooms and any mushroom cooking liquor to the chicken and cook for a further 10 minutes.

1. Discard the bouquet garni. Using a slotted spoon, remove the chicken and mushrooms from the casserole dish and keep warm.

10. Skim any fat from the surface of the Riesling gravy.

11. In a large bowl, whisk together the yolk and cream. Gradually add in the Riesling gravy, stirring constantly.

12. Return the Riesling mixture to the pan and heat gently, stirring constantly.

13. Strain the sauce and stir in the parsley. Pour over the reserved chicken and mushrooms and serve at once.

Thank You!!!!!!!!!!!!!!!!!!!!!!!!

tbh I didn't bother with cognac when I made it