Chicken in a Pot With Leeks, Spring Onions, and Turnips |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas. Ingredients:
3 tablespoons butter or 3 tablespoons extra virgin olive oil |
1 whole chicken (3 to 4 pounds) |
1 tablespoon chopped fresh tarragon leaves or 1 tablespoon chervil or 1/4 cup chopped parsley |
2 large carrots, peeled and cut into chunks |
2 leeks, chopped and washed |
4 spring onions, peeled and roughly chopped |
6 new potatoes (small to medium) |
1 cup snow peas (trimmed) |
4 small turnips, peeled and halved (optional) |
salt & freshly ground black pepper, to taste |
4 cups chicken stock or 4 cups water |
1/2 cup heavy cream (optional) |
minced fresh parsley leaves (to garnish) |
Directions:
1. Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
2. When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
3. Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
4. On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
5. Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
6. Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
7. If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
8. Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.
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