One Pot Savory Chicken and Fall Produce
Prep time
Cook time
Total time
Serves: 8
  • 1 whole bone-in chicken, cut up in pieces.
  • Freshly cracked salt & pepper
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • ½ lb. white mushrooms, sliced
  • 3 slices of thick bacon, cut into ¼ inch pieces
  • 3 T. butter
  • 2 large springs of rosemary, thyme and sage
  • 2 T. red wine vinegar
  • ½ cup water
  • 3 cups sweet potatoes, cut into 1 inch pieces
  • 3 cups butternut squash, peeled and cut into 1 inch pieces
  • 2 cups apples, cored and cut into 1-inch pieces (peeling is optional)
  1. Chop sage, thyme and rosemary. Add to 3 T. butter with freshly cracked salt and pepper. Rub all over chicken on both sides and set aside.
  2. Preheat the dutch oven on the stove top over medium heat.
  3. Add the bacon, onions, mushrooms, and garlic to the pot and cook until onions are translucent and bacon is crisp.
  4. Remove the bacon and vegetable mixture from the pan and set aside.
  5. Raise the heat and add the chicken in the pot, ensuring both sides are brown. Saute in two batches to avoid overcrowding.
  6. Remove the chicken from the pan and set aside
  7. Pour off excess fat and deglaze the pane with red wine vinegar and water.
  8. Reduce heat to medium low.
  9. Return the bacon, mushroom and onion mixture to the pot and mix in the potatoes, squash and apples.
  10. Place the chicken on top of the vegetables and cover.
  11. Place in oven preheated to 350 degrees for 45-60 minutes or until the chicken and vegetables are cooked through.
  12. Garnish with additional rosemary.
Recipe by Simple Roots at