Chicken one-pot with lemon and rosemary and roasted vegetable stew one-pot are two popular one-dish recipes from Rachael Ray’s television show. RachaelRayMag.com provides many more one-dish recipes published in its magazine.
To make chicken one-pot with lemon and rosemary, brown 8 pieces of bone-in, skin-on chicken in 2 tablespoons of olive oil until skin is crispy. Do this in batches to avoid overcrowding. Remove chicken and reduce heat. To the skillet, add 1 chopped onion, 6 sliced garlic cloves, 1 chopped fennel bulb, 1 finely chopped chile, and salt and pepper. Cover and cook for 10 minutes until vegetables soften. Add 2 cups white wine and bring to a simmer. Stir in 1/4 cup chopped fresh rosemary. Return cooked chicken to the skillet and simmer for 30 minutes until meat is cooked through.
Start cacciatore-style chicken one-pot by cutting 2 boneless, skinless chicken breast in half, crosswise. Salt and pepper these pieces along with 4 boneless, skinless chicken thighs. Brown the chicken in a large skillet with 1 tablespoon olive oil; two minutes on each side. Remove chicken from skillet and set aside.
Add 2 tablespoons olive oil to the skillet with 1/4 pound diced pancetta. Cook for two minutes and remove pancetta from skillet. Saute 3/4 pound quartered cremini mushrooms for seven to eight minutes. Add salt, pepper, 2 tablespoons chopped fresh thyme, 1 chopped onion, 4 sliced garlic cloves, and 1 chopped red chile to the mushrooms. Cook for another four or five minutes. Stir in 2 tablespoons tomato paste, 1/2 cup of white wine, 1 cup chicken stock, one 28-ounce can crushed tomatoes, and cooked pancetta. Reduce for 15 minutes and then add 3/4 pound trimmed green beans and cooked chicken. Cover and cook for five minutes.