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POT ROASTED CHICKEN

12 small onions

1 whole chicken

salt and freshly ground pepper

1/4 cup olive oil

carrots

8 oz mushrooms

3 cups dry white wine

3 cups chiken broth

3 sprigs fresh thyme

2 tbsp chopped fresh parsley

Season the inside and outside of the chicken with salt and pepper. Heat a Dutch oven or another heavy-duty pot over hight heat.Add olive oil and heat until shimmering hot. Add the chicken,breast side down. Lower the heat to medium high and cook,undisturbed,until nicely browned. Turn the chicken with tongs,being careful not to tear the skin and brown the remaining sides,about 10 minutes total. Transfer to a baking sheet

Return the pot to a medium-high heat. Add the vegetables,cook stirring occasionally,until lightly browned,about 3 minutes,transfer the vegetables to the baking sheet with the chicken.Discard the oil from the pot,add the wine,raise the heat to high,and cook until reduced by half,about 10 minutes. Add the chicken broth and thyme and return the chicken to the pot. Bring the liquid to a simmer,cover and braise in the oven for 20 minutes. Take the pot out of the oven and increase the oven temp to 500°F.

Add the vegetables to the pot (do not cover) and cook until the breast registers to 165ºF about 15 minutes. Divide chicken and vegetables and pour some of the sauce over all. Sprinkle with the parsley and serve

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