You might be able to tell from the title that I’m a little biased. The author of the cookbook Cooking With Leo is a friend of mine. Erica Daniels is an advocate for health and autism, a speaker, author, and super autism mom. But I do honestly own her cookbook, use it regularly, and think it is way too good not to share. So, I am presenting you with a recipe from Cooking With Leo with Erica’s permission. Try it and you’ll definitely want your own copy of the book (25% of proceeds – 100% in April 2017 – benefit the World Mercury Project)!
Erica Daniels’ book, Cooking With Leo, is more than a cookbook. It is the story of her journey with her son Leo, who has autism, and their connection through cooking together. This book is fantastic for families with autism who are starting out on the “special diet” journey and families who’ve been at it for awhile. It is also perfect for anyone who is interested in eating a cleaner, healthier diet. Because the focus is on simple ingredients and fresh whole foods, it is easy to implement. It is also easily adaptable to any of the special diets – GFCFSF, Paleo, GAPS, SCD, BEDS, etc, etc. – that you or your child might already be on. Plus, it is fun to read because it is filled with tips and tidbits about planning, cooking, autism, and family. You can read more about Erica and her mission at HopeForLeo.org.
I’m sharing Erica’s “Every Jewish Mother’s Potted Chicken” recipe. I don’t have a Jewish mother, so I thought it would be good to try something new. So, this was the first recipe from Cooking With Leo that I made. It was super-easy to put together (and I already had almost all of the ingredients in my kitchen). Before it was finished, I was dying to try it because the smell wafting through the house was so amazing. It’s delicious, comforting, and nourishing. My kids loved it and that whole Crock-Pot that I thought would last a few days was empty that night. Enjoy!
Every Jewish Mother’s Potted Chicken
- 1 TBS organic high-heat cooking oil
- 3 lb whole organic chicken, washed and dried
- 1 tsp fine organic sea salt
- 1 tsp organic black pepper
- 3 stalks organic celery with leafy parts, peeled and chopped
- 1 parsnip, peeled and chopped
- 1/2 bag organic baby carrots, peeled and chopped
- 1 large organic onion, chopped
- 2 bay leaves, whole
- 3 sprigs fresh thyme, chopped
- 4 cloves organic garlic, quartered
- Rosemary, chopped or whole according to your preference
- 2 TBS organic parsley, chopped
- 1 tsp organic paprika
- Cut the chicken into pieces. (Cut the breasts in half. Remove the skin if you prefer or remove it after cooking, as the rendering fat will give the dish flavor.)
- Add oil to a frying pan and add the chicken to brown. Salt and pepper to taste.
- Arrange the chicken, chopped vegetables, and fresh spices in a medium-large Dutch oven or a Crock-Pot.
- Add filtered water about one-third of the way up so that most of the ingredients are covered in water.
- Add a bit more salt, pepper, and paprika.
- Cover and cook over low heat for 2 hours. Check occasionally to see if more water needs to be added.
- Serve right out of the pot.