Dragon Chicken with Whelpling Potatoes (Asian Spiced Roasted Chicken)
This recipe is a labor of love, as it took me years to perfect. Here we have an entire dinner of savory chicken, rich mashed potatoes, and seasoned carrots in one pot. The roomie loves this meal and every other time I make mashed potatoes he sighs and says Too bad it's not the Dragon-spiced ones
This recipe is a labor of love, as it took me years to perfect. Here we have an entire dinner of savory chicken, rich mashed potatoes, and seasoned carrots in one pot. The roomie loves this meal and every other time I make mashed potatoes he sighs and says Too bad it's not the Dragon-spiced ones
- 3/4 teaspoon salt
- 1 teaspoon onion powder
- 1/2 cup honey
- 1/2 teaspoon cayenne pepper
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons minced garlic
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons sesame oil
- 1 stick butter
- 1 1/2 teaspoons pepper
- 2/3 cup olive oil
- 1 medium onion quartered
- 3 pounds chicken
- 5 whole potatoes quartered (enough to line crockpot insert)
- 1 cup baby carrots
- dragon rub or any asian-inspired meat/poultry rub
- 2/3 cup soy sauce
- 4 teaspoons balsamic vinegar
- 4 teaspoons lemon juice
- decadent mashed potatoes
- cooked potatoes
- Carbohydrate 90.1932197649542 g
- Cholesterol 237.760472117955 mg
- Fat 65.4427952350759 g
- Fiber 10.4074200400204 g
- Protein 96.7733550419405 g
- Saturated Fat 25.1947499747305 g
- Serving Size 1 1 Serving (1247g)
- Sodium 26070.4615651541 mg
- Sugar 79.7857997249338 g
- Trans Fat 5.17787886669869 g
- Calories 1310 calories
Step-by-step
- Place a single layer of potatoes in pot, add 3/4 cup of the carrots and 1/2 of the onion.
- Loosen skin all around the breast and back, and empty inner cavity of contents within.
- Pat chicken dry with a paper towel. Fill cavity with rest of onion and carrots.
- Rub Dragon seasoning under skin, and place inside the slow cooker breast side down.
- In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, minced garlic, onion powder, and peppers.
- Lightly coat chicken with sesame oil; rub Dragon seasoning in (Hard!); pour liquid mixture over chicken. Turn several times to coat, rub in more Dragon seasoning if needed, then cover.
- Marinate for about an hour.
- Cook chicken on low setting for 8 hours, or 4 hours on high setting.
- After lifting chicken from the pot, separate the vegetables and place potatoes in mixing bowl of stand mixer.
- Coarsely mash the potatoes and mix well.
- Whip in the butter, garlic, and cream.
- Season with the salt and black pepper and serve.
- Combine all but last of the ingredients in the jar of a blender until powdered. Remove and stir in sesame seeds.
What starch absorbs pungent aromatics and heavy roasting liquids without becoming gummy? Slow-cooker poultry produces a significant volume of flavorful rendered fats and seasoned liquids that require a deliberate vehicle for optimal absorption. Placing whole quartered potatoes directly beneath a three-pound bird allows the tubers to capture dripping soy sauce, honey, and rendered poultry fat during the eight-hour low-heat cycle.
Starch selection dictates final texture when combining root vegetables with dairy fats. Russet or Yukon Gold varieties contain sufficient amylose and amylopectin to withstand mechanical mashing with one stick of butter and one cup of heavy cream without breaking down into a paste. Coarsely mashing the cooked potatoes in a stand mixer before whipping incorporates air, creating an open crumb structure that holds the concentrated pan juices.
Adapting this dish for lower sodium requirements involves diluting the soy sauce component with unsalted chicken broth by half, compensating for reduced salt with extra toasted sesame oil and fresh ginger.
