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Chicken in a Pot

Yield 5 servings
This simple yet very delicious dish couples old-fashioned home-style cooking with a modern penchant for lighter fare. You'll have 4 cups of flavorful chicken stock left over from this recipe. Pour it into jars three-fourths full, and freeze them for up to three months.


  • 10 black peppercorns
  • 4 whole allspice
  • 4 thyme sprigs
  • 1 bay leaf
  • 10 small red potatoes (about 1 pound)
  • 5 carrots, cut into 1-inch-thick pieces (about 3/4 pound)
  • 2 leeks, trimmed and each cut into 3 pieces
  • 2 onions, quartered
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth or 6 cups water
  • 1 (3-pound) chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons butter or stick margarine
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% reduced-fat milk
  • Minced fresh chives (optional)

Nutrition Information

  • calories 401
  • caloriesfromfat 25 %
  • fat 11.1 g
  • satfat 4.4 g
  • monofat 3.6 g
  • polyfat 1.9 g
  • protein 35.2 g
  • carbohydrate 39.1 g
  • fiber 5.7 g
  • cholesterol 92 mg
  • iron 4 mg
  • sodium 979 mg
  • calcium 118 mg

How to Make It

  1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potatoes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.

  2. Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Return the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.

  3. Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.

  4. Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter, and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.