Chicken In Pot

Chicken In Pot
Chicken In  Pot

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Chicken In Pot

If the idea of eating whole garlic cloves turns you off, you’ve nothing to fear here. As they braise in the pot with the other aromatic vegetables, the cloves give up all their garlicky goodness to the rich chicken jus. What’s left is a handful of sweet, jam-y morsels that are particularly delicious slathered on the juicy meat or mashed into the sauce.

4
Servings
49
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt and freshly ground black pepper
  • carrots, chopped small
  • bay leaf
  • parsnips, chopped small
  • rib celery, chopped small
  • teaspoon chopped fresh thyme, or ½ teaspoon dried
  • whole garlic cloves, peeled
  • 1/4  Cup  dry white wine or vermouth

Directions

Heat the 4 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 5 minutes.

Season the chicken all over with salt and pepper. Place chicken breast-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance, and the skin is nicely browned, about 8 minutes. Transfer the chicken to a plate and set aside.

Add the wine, carrots, parsnips, celery, garlic cloves, thyme, and bay leaf to the pot. Lightly season the vegetables with salt and pepper and stir to combine. (Be sure to scrape up any browned bits from the bottom of the pot.)

Place the chicken breast-side up on top of the vegetable mixture. Cover the pot and cook over medium heat for about 5 minutes until steam just begins to escape from under the lid.

Spin the lid to engage the vapor seal, then immediately reduce the heat to low. Cook for 45 to 50 minutes until the juices run clear, and the vegetables are tender. (To ensure that the chicken is simmering and the water seal is engaged spin the lid once or twice during. If it spins easily, leave it alone until it’s done. If not, increase the heat to medium and cook until steam just begins to escape from under the lid. Then reduce the heat to medium-low and continue cooking.)

To serve carve the chicken and spoon some of the vegetables and jus over each portion.

Nutritional Facts

Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
1g
2%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Selenium, Se
5µg
9%
Sodium, Na
2mg
0%
Water
2g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.