Aunt Annette’s Gedemfted Chicken

Name: Aunt Annette’s Gedemfted Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Europe
Ingredients: 3 tablespoons chopped flat-leaf parsley; Salt and freshly ground black pepper, to taste; 3 cloves garlic, thinly sliced; 1½ pounds potatoes, peeled and cut into 1½-inch pieces; 2 stalks celery, washed and cut into ¼-inch slices; 2 carrots, scrubbed and cut into ¼-inch slices; 1 tablespoon vegetable oil; 2 medium onions, peeled and cut into ¼-inch slices (about 2 cups); 1¾ pounds bone-in but skinless chicken breasts

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Demfting refers to a venerable Eastern European Jewish cooking technique: braising a chicken or a roast in a sealed heavy pot on the stove. And no one does it better than my great-aunt, Annette Farber. The secret to making a rich brown gravy is to let the onions “catch” and caramelize several times, before adding more water.

Ingredients

1¾ pounds bone-in but skinless chicken breasts
Salt and freshly ground black pepper, to taste
3 cloves

Europe
Main course
Eastern Europe
Gluten-free

Method

Wash the chicken breasts and blot dry. Cut each breast into 3-inch pieces. Place the chicken breasts in a bowl and toss with the salt, pepper, and garlic. Let marinate for 20 minutes.
Pour the oil on the bottom of a large, heavy, nonstick sauté pan with a tightly fitting lid. Arrange the sliced onions, carrots, celery, and half the parsley over the bot