Gedempte Chicken

Dice one large onion and mince 2 cloves garlic. Heat oil in stew pot, saute garlic and onions. It’s okay if they brown a little. Season with salt, pepper and paprika (or cayenne, my personal preference). Push vegetables to one side of pan and chicken pieces (one whole chicken cut in pieces or use your favorite parts) in one layer. Brown on both sides. Continue until all meat is browned, lifting vegetables on top of meat. The more color the meat gets, the more flavor the dish has.

Add about 1/3 cup water, cover and lower heat to lowest possible temperature you can just get a slight simmer. Every 15 minutes. turn pieces of meat so each side of each piece gets to cook at the bottom of the pan, making sure it doesn’t dry out — but don’t add any extra water beyond the minimum needed. When the meat is tender, it’s done.

Some variations: This recipe was originally for beef, but chicken works well, or meatballs. You can add potatoes cut into large chunks just as you turn down the temperature. The recipe works well in a pressure cooker, but be careful to add enough water so you don’t risk cooking the pressure cooker dry!

2 thoughts on “Gedempte Chicken”

  1. Our mother also made gedempte with hotdogs and potatoes. I’ve made gedempte with chickpeas and potatos…no meat. Almost burning the onions at the beginning of the recipe is critical to the flavor.

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