Recipe – Roast Chicken in a Pot

May 16th, 2006


4 lb. roaster chicken, cut in 4 pieces (remember when buying roasters, the smaller ones are more tender)
Salt and freshly ground black pepper
2 tsp. extra-virgin olive oil
12 small white boiling onions, peeled
4 carrots, cut into two inch pieces
4 ribs celery, cut into two inch pieces
8 creamer-size Yukon Gold potatoes, cut in half
2 cups white wine
½ bunch thyme
6 sprigs Italian parsley
1 large fresh bay leaf

Preparation Directions:

Season the chicken well with salt and pepper. Heat the olive oil over high heat in a Dutch oven and brown chicken well on all sides. Remove from the pan.

Add the onions, carrots, celery, and potatoes. Season with salt and pepper.  Add the wine, bring to simmer for about about 5 minutes, reducing by half.

Add the chicken and the herbs. Fill the pot with cold water almost to the top of the chicken and cover. Bring to a boil.

Preheat oven to 400 degrees. Place pot into oven for 45 minutes. Remove cover and bake 30 minutes more. Correct broth to taste.

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