G'dempte Chicken
"Gedempte" means "well-stewed" in Yiddish. VARIATIONS: 1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use a whole chicken. 3. Instead of water, use chicken broth or dry white wine.
Total Steps
2
Ingredients
7
Tools Needed
2
Ingredients
- 0 <a href="/food/FQRPFPP6/garlic">garlic</a> and <a href="/food/BHJGJDBX/onion-powder">onion powder</a> (optional)
- 0 <a href="/food/4MTZ3JKD/paprika">paprika</a>
- 1.5 medium <a href="/food/L8P58TMC/chicken">chickens</a>, quatered
- 1 large onion
- 2 <a href="/food/43Z57JJ6/celery">celery</a> stalks
- 0 <a href="/food/XBPNFKYS/salt">salt</a>
- 0.75 cup <a href="/food/PXTR53Z5/water">water</a>
Instructions
Step 1
Slice onions and cut up celery stalks into quarters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.
Step 2
Arrange chicken pieces on <a href="/technique/R34ZSY3M/top">top</a> in a single layer. Sprinkle with <a href="/technique/DPSVTKVY/salt">salt</a> and cover well with paprika. Other <a href="/technique/MYJ2HRB7/seasoning">seasonings</a> are optional. Cook on high <a href="/technique/3J4YNDT6/flame">flame</a> for 15 minutes. Then lower <a href="/technique/3J4YNDT6/flame">flame</a> and cook additional hour.