by betteirene
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Expand1 whole chicken, cut into 11 pieces (2 wings, 2 drumsticks, 2 thighs; the breast quartered and the back left whole--and yes, the back is edible), rinsed and patted dry Ask a question about this ingredient
Kosher salt (to taste) Ask a question about this ingredient
Coarsely-ground fresh black pepper Ask a question about this ingredient
2 cloves garlic, pressed or minced Ask a question about this ingredient
1 large yellow or white onion, peeled and cut into 1/2" dice Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
4 large red or gold potatoes, quartered, eyes removed, Ask a question about this ingredient
1 large turnip, peeled and cut into 1" dice (optional) Ask a question about this ingredient
1 rutabaga, peeled and cut into 1" dice (optional) Ask a question about this ingredient
8-10 whole carrots, peeled or scrubbed and cut into 1" pieces Ask a question about this ingredient
1 small head cabbage, cored, roughly chopped into 2" chunks, with tough white ribs removed Ask a question about this ingredient
1 pound green beans, stem end removed (optional) Ask a question about this ingredient
1 can (46 oz.) tomato juice Ask a question about this ingredient
Sprinkle the chicken parts on all sides with salt and pepper. Heat a large (minimum 5 or more quarts) Dutch oven or a wok over medium-high heat. Place the chicken thighs and the back skin-side down in the pan. Cook until the pieces have rendered some fat and are lightly browned. With luck, the pieces can be easily turned over; if they stick, gently pry them loose without tearing the skin, and turn them over. Cook until lightly brown--pieces do not have to be cooked through. Remove from pot. Cook remaining pieces until lightly browned; remove from pot.
Ask a question about this stepAdd garlic to pot. Stir in onion. Add bay leaves. Top with potatoes, turnip (if using), rutabaga (if using) and carrots; sprinkle with salt and pepper. Place chicken parts on top, followed by the cabbage chunks and green beans. Pour the tomato sauce into the pot and cover it loosely with a piece of aluminum foil with a hole poked into it with a paring knife. (This allows the juice to reduce to a sauce while it steams the cabbage and beans.) Bring to a boil, then lower heat to medium and cook for 20-30 minutes, until vegetables and chicken are cooked through. Add salt and pepper if necessary. Serve ove rice.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
OMG this soooo takes me back to the '70's! And yummy, too!