Stove top Whole Chicken with Vegetables and Caramelized Onion

Recipe No: 278
‘Mom, are you happy that our break is going to be over? You know, we still get time to annoy you in the evening’. 

My dear daughter was having a conversation with me yesterday… Even though I put a sad face to satisfy her,  inside I was like… 

'When and where did my sweet little daughter study this mind reading technique?'  

Yes, the winter break is over, I have time to breath and yes of course, some time for blogging… I didn’t get a chance to write about our Christmas lunch yet… so here is the main dish, a whole Chicken made entirely on the stove top…
Many whole roasted Chicken recipes call for cooking in an Oven, which may be a bit difficult, to at least some of us sometimes, so I decided to go entirely on stove top and the only thing needed is a big pan/ wok/ Chenachatti. So here it is…..

Ingredients                            Serves 6-8

• Chicken…………....…...1 (1 ½ - 1 ¾ Kg; without the skin)
• Oil………………………...2-3 Tablespoons
• Boiling Water….……..1 ½ Cups
• Cubed Vegetables…..4 Cups (I used Potato, Carrot and Cauliflower; Green Beans are also good for this)
• Onion sliced thin…....2 Cups
• Sugar……………….……1/2 Teaspoon
• Salt to taste; Coriander Leaves for garnish

To marinate the Chicken

• Red Chilly Powder……….1 Teaspoon
• Coriander Powder…….....1/2 Teaspoon
• Turmeric Powder……......1/2 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Garam Masala Powder...1/2 Teaspoon
• Fennel Powder………….…1/2 Teaspoon (Peringeerakam Podi/ Anise seed Powder)
• Ginger Garlic Paste……...1 Teaspoon
• Salt………………………….....2 Teaspoons
• Vinegar…………………..…..1 ½ Teaspoons

Method of Preparation

1. Mix all the ingredients in the ‘to marinade’ section into a thick paste (Can use a bit of Water if needed, but keep it on the dry side; the residual Water from the Chicken will make it thin later.) and keep aside till ready to be used.
2. Wash and clean the Chicken; remove the giblets from the inside and wipe it dry with a paper towel. (Make it as dry as possible.)
3. Spread the marinade on the Chicken (inside the cavity also) as even as possible; keep aside for at least 2 hours. (Overnight in the refrigerator is better.) Tie the legs of the Chicken together (I used kitchen twin and don't forget to take it off before serving) and tuck the tips of the wings (if using; I didn't) behind the neck.
4. Boil the Vegetables in Water till just cooked. Drain and keep aside till ready to be used. (Alternatively you can also steam the Veggies; this can be done while the Chicken is cooking.)
5. Heat 1-2 Tablespoons of Oil in a pan on medium low heat and saute the sliced Onion, a pinch of Salt and Sugar till caramelized. We are not looking for crispy fried Onion, but slightly brown, sweet and nicely wilted Onion. This will take 20-25 minutes, but can be done while the Chicken is cooking. Keep aside till ready to be used.
6. Heat 2-3 Tablespoons of Oil in a deep pan on high heat. Swirl the pan so that the Oil spreads evenly on all sides (even the edges).
7. Place the Chicken in the pan and fry till slightly brown on all the four sides.

Once browned on all the sides, place the Chicken, breast side down and add 1 ½ cups of boiling Water. (Cold Water not allowed as it reduces the temperature as a whole.)
Shake the pan once; close it and let it cook for 3o minutes on medium low heat. (The liquid should be visibly simmering at all times; adjust the temperature accordingly.)
After 30 minutes, turn the Chicken once so that the breast side is up and let it continue cooking for another 20 minutes, covered. It is advised to shake the Chicken once in a while to avoid sticking at the bottom.
Once the Chicken is cooked, (the leg meat will pull up and look as if it is gonna fall off) carefully remove the Chicken to a plate and let the gravy reduce on high heat. Usually I used to reduce it till I can see the bottom of the pan clearly when I stir the gravy. (The thickness is according to your preference; I like it on the thicker side.)

8. Take 2-3 Tablespoons of the thickened gravy out and keep aside for later use (to coat the Vegetables). Reduce the heat to low; place the cooked Chicken in the pan with rest of the gravy; let the Chicken gets heated through and the gravy is coated well on all sides (turn once or twice in between, carefully).
9. Remove the Chicken to a serving plate and slather it with the remaining gravy from the pan (if any). Garnish it with chopped Coriander Leaves and Caramelized Onion.
10. To the same pan (which already has the gravy sticking), add the cooked Vegetables and the reserved gravy (2-3 Tablespoons). Mix, so that the vegetables are coated well with the gravy. Add more Salt and Pepper if needed.
11. Once the Vegetables are heated through, serve it hot, garnished with some Caramelized Onion,along with Chicken. 

Notes:

• As this recipe is made entirely on the stove top with the cooking liquid, the skin will not crisp up. So it is better to avoid skin in this preparation. (I usually remove the skin from a whole Chicken at home; it is not a painful process at all… try it if you can’t get a skinned Chicken.)
• Don’t use regular/ cold Water while cooking Chicken as it reduces the temperature of the pan and the Chicken, which in turn increases the time of cooking.
• Do swirl the Chicken now and then while it is cooking to prevent sticking on the bottom, especially if you are not using a non stick pan or a seasoned wok. Mine is a seasoned Carbon Steel Wok... well it doesn't have a pleasing look but it is well seasoned and acts almost like a non stick without any non stick coating!!! ( If you have a wok looking like this, dont even think about making it pretty by getting rid of all those brown color as it will take all its non stick/ seasoned nature with it.)
• Don't cook the Vegetables too much or it will break apart when mixed in the pan later.
• Cook the Vegetables and saute the Onion while the Chicken is cooking in order to save the time.

 




Make it, enjoy the deliciousness and 
serve it to your family with love….