Aunt Annette’s Gedemfted Chicken

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.

  2. 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