Chicken-And-Vegetable Pot

A comforting rendition of a soul food favorite from Ruth L. Gaskins' 1968 cookbook "A Good Heart and A Light Hand."

Chicken-and-vegetable pot in blue bowl

Victor Protasio; Food Stylist: Micah Morton; Prop Stylist: Jillian Knox

Active Time:
40 mins
Total Time:
2 hrs 10 mins


  • 1/2 cup all-purpose flour

  • 4 tsp. kosher salt, divided

  • 2 tsp. black pepper, divided

  • 1 (3- to 4-lb.) whole chicken, quartered

  • 1/4 cup vegetable oil

  • 6 small yellow onions, chopped (about 4 1/2 cups)

  • 6 small yellow new potatoes, peeled and chopped (about 2 cups)

  • 6 large carrots, sliced lengthwise

  • 2 large green bell peppers, sliced into strips (about 2 cups) 

  • 2 1/2 cups canned stewed tomatoes, undrained (from 2 [14 1/2-oz.] cans)

  • 1 cup fresh corn kernels (from 1 ear)

  • 1 Tbsp. granulated sugar

  • 1 cup boiling water


  1. Whisk together flour, 2 teaspoons of the salt, and 1 teaspoon of the pepper on a large shallow plate. Dredge chicken pieces in flour mixture.

  2. Heat oil in a large Dutch oven or pot over high. Add chicken pieces, and cook, flipping once, until deep golden brown on both sides, 4 to 5 minutes per side. Remove Dutch oven from heat, and transfer chicken to a plate. Place half each of the onions, potatoes, carrots, and bell peppers in Dutch oven, and top vegetables with chicken. Arrange remaining onions, potatoes, carrots, and bell peppers on top of chicken.

  3. Stir together tomatoes, corn, sugar, and remaining 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Pour tomato mixture and boiling water over chicken and vegetables in Dutch oven. Bring to a boil over medium-high. Reduce heat to low; cover and simmer, undisturbed, until chicken is cooked through and vegetables are tender, about 1 hour, 30 minutes.

  4. Divide chicken and vegetables evenly among 4 bowls; serve immediately.

Adapted with permission from A Good Heart and A Light Hand. Simon & Schuster, 1968.

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