French Style One Pot Chicken Dinner

French Chicken Soup

This two course chicken dinner is made all in one pot.

French Style Chicken Soup

(adapted for the Sun Oven from Weight Watchers In One Pot)


1 carton (32-ounces) chicken broth

4 medium yukon gold potatoes (about 12-ounces)

4 carrots, cut into chunks on a diagonal

1 turnip, peeled and cut into 8 wedges

2 leeks, (white parts only) thinly sliced

4 cloves garlic, peeled

2 sprigs fresh thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken thighs, trimmed of excess fat

1 tablespoon chopped flat-leaf parsley for serving

Dijon mustard for serving


Set Sun Oven out to preheat.

Combine broth, potatoes, carrots, turnip, leeks, garlic, thyme, bay leaf, salt, and pepper in a large pot. Nestle the chicken in the vegetables. Cover and transfer to the Sun Oven. Cook until the chicken is cooked through and the vegetables are soft, about 2 hours. Use a slotted spoon to transfer the chicken and vegetables to two separate bowls. Discard the thyme and the bay leaf. Strain the broth through a fine sieve over a saucepan or bowl. Discard the solids. Sprinkle half of the chopped parsley into the broth and serve as a starter. Sprinkle the chicken and vegetables with the remaining parsley and Dijon mustard and serve as the main course.

Makes 4 servings.


Solar Chicken in a Pot

Chicken in a pot

This easy to prepare meal is a two for one, soup and chicken, all in one pot. Serve it with rice or a nice crusty bread. Save any leftover broth for soups or risotto.

Sun Oven Chicken in a Pot


1 onion, quartered

2 carrots, peeled and cut into 3 pieces

2 stalks celery, cut into 3 pieces

1 whole chicken

salt and pepper

4 to 6 cups water

1 bay leaf

4 sprigs fresh flat-leaf parsley


Set Sun Oven out to preheat.

Scatter the onion, carrots, and celery on the bottom of a large roasting pan leaving room in the middle for the chicken. Season the chicken inside and out with salt and pepper. Place the chicken in the roasting pan. Add the water, bay leaf, and parsley. Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, about 2 hours. Discard the bay leaf and parsley. Remove chicken from the broth and carve. Serve with broth and vegetables.

Makes 4 to 6 servings.


Sun Sautéd Chicken with Butter and Sage

New Sun Oven

This simple chicken dish is the ideal accompaniment to risotto with turnips.

Sautéd Chicken with Sage


2 tablespoons unsalted butter

8 boneless, skinless chicken thighs, patted dry

4 fresh sage leaves

1/2 cup dry white wine

salt and pepper to taste


Set Sun Oven out to preheat.

Melt the butter over medium heat in a skillet (make sure it fits in the Sun Oven) or shallow pot. Add the chicken thighs and brown on all sides. Add the sage and the wine. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the meat is tender, about 1 hour. Serve with pan juices.

Makes 4 to 6 servings.

Chicken Mole

Chicken Mole

Mole is a rich, spicy Mexican sauce made with tomatoes, chiles, and chocolate.

Sun Oven Chicken Mole


4 pounds boneless, skinless chicken thighs, trimmed of excess fat

kosher salt to taste

1 can (28-ounces) whole tomatoes, with their juices

1 onion, chopped

2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped

3 cloves garlic

3 tablespoons olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves for serving (optional)


Place the chicken thighs in a large pot and season with salt. Use a blender to puree the tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Pour the tomato mixture over the chicken. Cover and cook in the Sun Oven until the chicken is tender, 1 1/2 to 2 hours. Serve with corn tortillas or over rice and top with cilantro.

Makes 6 to 8 servings.

Spicy Sun Oven Curried Chicken

Garam Masala Chicken

You’ll want to serve this tasty curry with lots of couscous or rice to soak up every last bit of sauce.

Curried Chicken and Onions


1 tablespoon coconut oil

2 red onions, thinly sliced

2 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons minced peeled fresh ginger

1 tablespoon garam masala*

8 bone-in chicken thighs, skin removed and excess fat trimmed

1 cup chicken broth

1/3 cup plain yogurt, regular or low fat


Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium-heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic, salt, ginger, and garam masala. Arrange the chicken over the onion mixture. Pour the broth over the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is soft, 1 1/2 to 2 hours. Transfer the chicken to a serving platter and keep warm. Bring the liquid in the pot to a boil over high heat. Boil until reduced by half, about 10 minutes. Remove from heat and whisk in the yogurt. Pour the sauce over the chicken. Serve over couscous or rice.

makes 4 to 6 servings.

*curry powder can be used in place of the garam masala

Solar Chinese Inspired Chicken


Serve this sweet and sour chicken over white or brown rice.

Sun Oven Chinese BBQ Chicken


1 onion, finely chopped

1/3 cup ketchup

3 tablespoons brown sugar

2 tablespoon hoisin sauce

2 tablespoons soy sauce

2 tablespoons dry vermouth

2 cloves garlic, minced

6 whole chicken legs (leg and thigh), skin removed


Set Sun Oven out to preheat. Spray a large, lidded roasting pan with cooking spray.

In a large bowl, stir together the onion, ketchup, brown sugar, hoisin sauce, vermouth, and garlic. Add the chicken, turning to coat. Arrange the chicken in a single layer in the prepared roasting pan. Brush the chicken with the remaining sauce. Cover and cook in the Sun Oven, 1 to 1 1/2 hours.


Saffron Solar Chicken Stew

Moroccan Chicken

Dutch ovens work great in combination with the Sun Oven. They can easily go from stove to Sun Oven and back again as needed. They’re perfect for browning meats prior to solar cooking or sauce reduction after. Serve this Moroccan inspired stew with couscous to soak up all the fragrant sauce.

Fragrant Sun Oven Chicken with Saffron and Almonds


2 tablespoons butter

8 boneless, skinless chicken thighs

1/2 teaspoon saffron threads, divided

Salt and pepper to taste

2 onions, thinly sliced

3 cups chicken broth

1 small cinnamon stick

1 cup cooked chickpeas

1/2 cup blanched almonds

1/4 cup chopped flat-leaf parsley

2 tablespoons freshly squeezed lemon juice


Set Sun Oven out to preheat.

Melt the butter in a Dutch oven over medium-high heat. Add the chicken thighs, turning to coat. Add 1/4 teaspoon of the saffron threads, and season with salt and pepper.  Cover the chicken with the sliced onions. Add the broth, cinnamon stick, chickpeas and almonds. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. Transfer the Dutch oven to the stove. Using a slotted spoon, transfer the chicken to a serving plater, keep warm. Remove and discard the cinnamon stick. Bring the sauce to a boil over high heat and cook, stirring frequently with a wooden spoon, until reduced. Lower the heat and stir in the parsley, remaining 1/4 teaspoon saffron, and lemon juice. Pour the sauce over the chicken and serve.

Makes 4 servings.

Chicken with Wine Sauce


If you have stackable pots you can cook the rice in your Sun Oven at the same time as the chicken. Steam some broccoli while everything else is cooking to complete your meal.

Easy Sun Oven Chicken and Wine


3 pounds chicken pieces, skin and excess fat removed

1 can (10-ounce) cream of mushroom soup

1 can (10-ounce) French onion soup

Read more »

Sunday Solar Roast Chicken

Chicken and Rice

It takes longer to cook chicken and rice together than it would if each were cooked separately, but the flavor absorbed by the rice is worth the wait. Just make sure there’s a full day of sun in the weather forecast.

Chicken Veggies and Rice


3 tablespoons olive oil, divided

1 onion, diced

1 carrot, diced

1 stalk celery, diced

1 1/2 cups brown rice

1 1/2 cups boiling water

Read more »

Solar Braised Chicken and Cabbage

Chicken w:Red Cabbage

Serve this slow cooked chicken with plenty of good bread to soak up the succulent sauce.

Sun Oven Braised Chicken with Red Cabbage


1 tablespoon unsalted butter

1/2 red cabbage, cored and shredded

1 whole chicken (about 3 pounds) cut into 8 pieces

1 tablespoon vegetable oil

1 small onion, finely chopped

Read more »

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.