G'dempte Chicken
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 mediums chickens, quatered
1 large onion
2 celery stalks
salt
3/4 cup water
paprika
garlic and onion powder (optional)

Preparation

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. 2 Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.

About


"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.