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Pondicherry style roast chicken with vegetables. Chicken brined overnite and roasted along with vegetables and spices. Simple and delicious recipe.
I am a great fan of Lourdes Tirouvanziam-Louis and her book, The Pondicherry Kitchen. I am so lucky to have gotten in touch with her recently. During a recent conversation with her, Madam Louis was really generous to pass on some of her recipes to try in my kitchen. This recipe of hers, Pondicherry style chicken roast with vegetables is absolutely divine. A very simple recipe but the technique used takes the dish to the next level. She brines the chicken with salt (dry brine) over-nite and that adds so much flavour. It also keeps the meat moist and juicy throughout. Pondicherry was a french colony and that influence can be seen in everyday cooking and in the recipes of the region. If you are interested in the recipes from the region, then this book is a must have.
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Pic: Madam Lourdes Tirouvanziam – Louis Photo Courtesy : The French Embassy – India
Unlike many popular recipes for roast chicken that uses an oven, this recipe is cooked and finished in the pan itself. This is a simple one pot recipe that can be made easily. Here is how to do it.
First we need to brine the chicken. I am using chicken thighs on the bone for this recipe today. Add a teaspoon of salt to the chicken and mix well. Stash the chicken in the refrigerator over-nite. The flavour of the chicken improves tremendously and you will end up with the most juiciest chicken. I have used natural un refined sea salt for this recipe today.
Note: I have used skinless chicken. You can use chicken with skin and it works well too!
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Heat butter or oil until the pan is hot. Add in the chicken pieces. Cook until golden brown on one side, about 4 – 5 minutes (Keep moving the chicken pieces so it does not stick to the pan). If using chicken with skin, place the skin side down first.
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Turn the chicken pieces over with a spatula and cook for another 4 – 5 minutes more. Remove the browned chicken and set aside on a plate.
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In the same pan (Leave the oil and the fat from the chicken) , add in the onions, garlic and the carrots. Saute for a few minutes.
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Add in the diced mushrooms and cracked black pepper powder.
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Saute for a minute. Add in the half cooked chicken pieces back to the pan.
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Reduce the flame to low and cover the pan with a lid and let it cook on a low flame for about 10 – 15 minutes. No need to add any water. The moisture from the vegetables, mushrooms and the chicken will be enough. But make sure you have the flame of the stove at low at all times. Sprinkle little water only if necessary.
Note: We have not added any extra salt. The salt from the chicken will be enough.
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Pondicherry style Pan roasted chicken with vegetables is ready. Serve with potatoes and salad.
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- 500 grams chicken on the bone (medium size pieces)
- 1 teaspoon salt
- 150 grams mushrooms, diced
- 2 carrots, diced
- 1 onion, diced
- 5 cloves garlic, whole - keep the skin
- 1 tablespoon butter or oil
- ½ tablespoon black pepper, crushed
- Brine the chicken by adding a teaspoon of salt to the chicken. Mix well. Stash the chicken in the refrigerator over-nite.
- Heat butter or oil until the pan is hot. Add in the chicken pieces. Cook until golden brown on one side, about 4 – 5 minutes.
- Turn the chicken pieces over with a spatula and cook for another 4 – 5 minutes more. Remove the browned chicken and set aside on a plate.
- In the same pan (Leave the oil and the fat from the chicken) , add in the onions, garlic and the carrots. Saute for a minute.
- Add in the diced mushrooms and cracked black pepper powder.
- Saute for a minute. Add in the half cooked chicken pieces back to the pan.
- Reduce the flame to low and cover the pan with a lid and let it cook on a low flame for about 10 – 15 minutes. No need to add any water. The moisture from the vegetables, mushrooms and the chicken will be enough. But make sure you have the flame of the stove at low at all times. Sprinkle little water only if necessary.
- Pondicherry style Pan roasted chicken with vegetables is ready. Serve with potatoes and salad.
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