Angela's Stovetop Chicken

  • 2008suz Posted: 11/13/09
    Worthy of a Special Occasion

    This was so delicious and tender...meat fell off the bone. We don't care for garlic and don't use wine, so I substituted paprika for the garlic powder and white grape juice for the dry white wine. This is now going to be one of my regular chicken recipes!

  • MarshaC Posted: 01/26/09
    Worthy of a Special Occasion

    This was so easy and delicious. Great for a fast dinner. Much better than picking up the roasted chicken at the supermarket.

  • willabrooks Posted: 01/28/09
    Worthy of a Special Occasion

    Love this simple, easy, and delicious way to prepare a whole chicken. Just about five minutes of prep time and then allow it to just cook on the stove! Hooray! It's for busy professionals who don't want to spend all evening in the kitchen!

  • carmelita Posted: 08/30/10
    Worthy of a Special Occasion

    Very easy way to make chicken. I used the meat to make tacos and enchiladas, very moist. Delicious. Very Simple.

  • Meigg1 Posted: 11/14/09
    Worthy of a Special Occasion

    I have made this 3 times, and it turns out perfectly every time. The chicken is incredibly moist. Add 1 cup of chicken broth and 2 tablespoons of flour diluted in 1/4 cup of water to the bottom of the pan after taking out the chicken, boil it down, and you have some great tasting, and easy gravy. My husband and I love this recipe so much that we are having it for Thanksgiving instead of a turkey!

  • mandyemel Posted: 09/21/11
    Worthy of a Special Occasion

    This is a great, quick recipe. Giving it a 3 b/c it's good, but quite plain and my skin wasn't very crispy. Overall, perfect for shredded chicken in the fridge for quick weeknight meals.

  • hollyjeanie Posted: 05/11/13
    Worthy of a Special Occasion

    Used 1 cup chicken broth instead of wine/water because it's what I had on-hand. Tossed in carrots and onions halfway through (so using more liquid helped cook those a little better). Tasted great! Surprisingly moist. And much easier than my old way of using an oven bag or oven pot and cooking for 3 hours. Why don't our mothers teach us to do it this way?

  • jorgejen Posted: 01/27/13
    Worthy of a Special Occasion

    Since discovering this recipe I make chicken this way frequently. It comes out moist, flavorful and perfectly cooked each time.

  • LauraC Posted: 06/28/14
    Worthy of a Special Occasion

    Oh my god, what a disaster. I followed this recipe exactly, using my Le Creuset Dutch Oven. The skin ripped off the chicken while I was trying to brown it, and after an hour the chicken was still so undercooked I had to finish it in the regular oven for another 30 minutes at 400 degrees. It came out of the dutch oven looking like the boiled chicken it was. The vegetables were tasty, but I would never do this to a lovely free range organic chicken again. Maybe good for an old stewing hen.

  • Geogypsy68 Posted: 01/31/14
    Worthy of a Special Occasion

    Fabulous & easy ;)) I did add a onion and paprika , celery salt, oregano, parsley, lemon juice, and I added my veggies ( Irish potatoes & carrots )at the end. When finished, I removed it all made a roux with 2 tablespoons flour and made a gravy ;)) yummy !!! And I did cook longer than specified , and the meat was falling off the bone... Thank you for sharing ;)))

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