One pot chook

This one pot chicken dish suits any season but it’s particularly good eating during the cooler months.



  • 4 chicken marylands
  • 3 tablespoons unsalted butter
  • 1 teaspoon tarragon, chopped
  • 4 tablespoons extra-virgin olive oil, for sautéing
  • 2 sprigs fresh rosemary
  • 16–20 small pickling onions, blanched then peeled
  • 2 medium-sized waxy potatoes, peeled, roughly chopped and blanched
  • 8 cloves garlic, blanched
  • 1 sprig marjoram
  • 12 baby truss tomatoes
  • Sea salt flakes
  • Freshly ground black pepper
  • 2 fresh bay leaves
  • 2 cups chicken stock
  • Flat leaf parsley, to serve


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 90g mushrooms, chopped
  • 1 quarter piece Preserved Lemon*, chopped and pulp removed
  • 2 sprigs rosemary, stripped and chopped
  • 2 sprigs thyme, stripped
  • ½ cup coarse breadcrumbs


  1. To make the stuffing, place a medium-sized, non-stick frying pan over a medium to high heat and add the butter to the pan. Once this starts to turn nut-brown, add the olive oil to inhibit burning, then add the mushrooms and fry for 3–4 minutes. Next, add the Preserved Lemon, rosemary, thyme and breadcrumbs and continue to cook for 2–3 minutes. Remove from the heat and set aside.
  2. Joint the marylands into two, taking out the thigh bone.
  3. Combine the remaining volume of butter with the tarragon and mix together well. Place your finger between the skin and meat for the thigh to form a pocket, then divide the butter mix between each thigh, placing under the skin of the meat.
  4. Divide the stuffing mixture between the thighs, placing in the middle of each, and tie up into a little parcel with string. Season.
  5. Add two tablespoons of extra-virgin olive oil to a heavy-based casserole pot and place over a medium to low heat. Gently sauté the parcels and drumsticks until they colour slightly, tossing one of the sprigs of rosemary in to the pan.
  6. The drumsticks will take longer than the thighs. Take the chicken pieces out as they brown and put them aside.
  7. Toss the blanched onions, potatoes and garlic into the same pan. Add the remaining extra virgin olive oil to stop the vegetables from sticking. Cook until gently coloured.
  8. At this stage, add the marjoram and then place the chicken pieces on top of the vegetables in a single layer. Add any chicken juices from the resting plate.
  9. Place the truss tomatoes gently between the chicken pieces, season with sea salt and freshly ground black pepper to taste, add bay leaves and remaining sprig of rosemary and pour over the chicken stock.
  10. Cook the chicken, covered, on top of the stove until the potatoes are nearly tender then take the lid off to reduce the liquid a little, for about 20 minutes.
  11. Garnish the dish with chopped parsley and black pepper and serve, in the pot, at the table.

Recipe and image from

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