Experience a delicious Chicken Florentine-inspired meal with the Yoder Smokers YS640s Pellet Grill. Let Chef Tom show you how to enjoy the convenient and delicious results!
WHAT YOU'LL LOVE
- Dredging the chicken in flour after seasoning: Coating the seasoned pieces in flour before searing helps build a golden crust and also lightly thickens the sauce later once the chicken simmers in the cream and stock.
- Searing in batches instead of all at once: Working the chicken through the dutch oven a few pieces at a time keeps the pan hot enough to brown properly, rather than overcrowding it and steaming the chicken instead of searing it.
- Reducing the wine to au sec before adding stock and cream: Cooking the wine down until nearly dry concentrates its flavor into the mushrooms and shallots first, so the liquid added afterward builds on that base instead of diluting a barely-cooked wine.
- Removing the chicken before wilting the spinach: Pulling the chicken out before adding the spinach keeps the delicate greens from overcooking or getting tangled up with the chicken pieces, then returning everything together at the end for serving.
One Pot Chicken Dinner
Tom Jackson
Rated 4.6 stars by 5 users
Category
Entree
Cuisine
Italian
Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Calories
825
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Chicken Florentine inspired One Pot Chicken Dinner!
Ingredients
- 1 whole chicken
-
Cattleman’s Grill Italiano Seasoning
- All purpose flour, as needed to coat chicken
- 2 tbsp unsalted butter, divided
-
2 tbsp extra virgin olive oil, divided
- 4 cups baby bella mushrooms, diced
- 1 cup shallots, sliced
- 1 tbsp garlic, minced
- 1 cup white wine
- 1 cup heavy cream
- 1 1/2 cup chicken stock
- 4 cups baby spinach
- 1 cup cherry tomatoes
- Italian parsley, minced, for garnish
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling (diffuser door or entire diffuser plate removed).
- Place a Lodge 7 Quart Enameled Dutch Oven inside the grill to preheat for at least 5 minutes.
- Break the chicken down into 8 pieces. Season generously with Cattleman’s Grill Italiano Seasoning, then dredge in flour to coat the surface.
- Position the dutch oven directly over the flame. Add one tablespoon each of butter and oil.
- Sear the chicken in the dutch oven, working in batches so as not to overcrowd the cast iron. When the chicken is golden brown on all sides, remove from the dutch oven.
- The remaining one tablespoon each of butter and oil. Add the mushrooms and shallots. Cook until they being to soften, about 3-5 minutes.
- Add the wine and allow to reduce almost entirely (au sec).
- Add the garlic and tomatoes. Cook for about 30 seconds.
Add the chicken stock and heavy cream. Stir gently. Return all of the chicken to the dutch oven. Close the lid of the grill and allow to cook until the chicken reaches an internal temperature of 165ºF, about 10-15 minutes.
- Remove the chicken from the dutch oven. Add the spinach and cook until wilted. Return the chicken to the dutch oven and serve warm over pasta or potatoes.
Recipe Note
Recipe FAQ
Why dredge the chicken in flour after seasoning it?
Coating the seasoned pieces in flour helps build a golden crust during the sear, and it also lightly thickens the sauce later once the chicken simmers in the cream and stock.
Why sear the chicken in batches instead of all at once?
Working through the pieces a few at a time keeps the dutch oven hot enough to brown properly. Overcrowding it would trap steam and cause the chicken to steam instead of develop a real sear.
Why reduce the wine to au sec before adding the stock and cream?
Cooking the wine down until nearly dry concentrates its flavor into the mushrooms and shallots first. Adding the stock and cream too soon would dilute the wine before it's had a chance to reduce and intensify.
Why remove the chicken before adding the spinach?
Pulling the chicken out first keeps the delicate spinach from overcooking or getting tangled up with the chicken pieces while it wilts. Returning everything together afterward brings the dish back to one pot for serving.
What internal temperature should the chicken actually reach?
This recipe cooks it until it reaches 165°F, which matches the USDA minimum for poultry exactly — no correction needed here.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely in a dutch oven on the stovetop or in a regular oven; the pellet grill is only being used as an outdoor heat source, not for smoke or char.
Recipe Highlights
Flour-dredged chicken: Builds crust and lightly thickens the finished sauce.
Batch-seared pieces: Keeps the pan hot enough for real browning.
Au sec wine reduction: Concentrates flavor before stock and cream are added.
Late-added spinach: Keeps the greens from overcooking alongside the chicken.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.43 oz
- per serving
- Calories
- 825
- Carbs
- 21 grams
- Protein
- 57 grams
- Fat
- 55 grams
- Sodium
- 389 milligrams
