One-Pot Chicken Meal

If the idea of eating whole garlic cloves turns you off, you’ve nothing to fear here
Contributor
One-Pot Chicken Meal

360 Cookware

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
565
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 three-and-a-half- to four-pound chicken, excess fat removed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 Cup dry white wine or vermouth
  • 2 carrots, chopped small
  • 2 parsnips, chopped small
  • 1 rib celery, chopped small
  • 8 whole garlic cloves, peeled
  • 1 Teaspoon chopped fresh thyme, or one half teaspoon dried
  • 1 bay leaf

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.

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
4g
N/A
Saturated Fat
10g
50%
Cholesterol
173mg
58%
Protein
44g
88%
Carbs
14g
5%
Vitamin A
288µg
32%
Vitamin B12
0.7µg
11.9%
Vitamin B6
1mg
48.7%
Vitamin C
16mg
27%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
8%
Vitamin K
22µg
27%
Calcium
73mg
7%
Fiber
4g
15%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
3mg
15%
Magnesium
69mg
17%
Monounsaturated
14g
N/A
Niacin (B3)
16mg
82%
Phosphorus
397mg
57%
Polyunsaturated
8g
N/A
Potassium
762mg
22%
Riboflavin (B2)
0.3mg
19.4%
Sodium
767mg
32%
Thiamin (B1)
0.2mg
14.2%
Trans
0.2g
N/A
Zinc
3mg
23%