Farmhouse Chicken in a Pot |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I haven't tried this yet, but I am planning to do so very soon. It makes my mouth water just by reading the recipe. This is from Jeni Wright's Creative Chicken. Ingredients:
2 tablespoons canola oil |
3 1/2 lbs whole chickens |
1 tablespoon all-purpose flour |
2 cups apple cider or 2 cups dry white wine |
1 cup chicken stock |
1 bouquet garni |
salt & freshly ground black pepper |
3/4 lb baby carrots |
3/4 lb baby new potato |
2 leeks, thickly sliced |
1/4 cup chopped fresh parsley |
Directions:
1. Heat the oil in a flameproof casserole, add the chicken, and brown on all sides. Lift out and set aside.
2. Sprinkle the flour into the pan and cook, stirring, for 1-2 minutes, then add the cider and stock and bring to a boil.
3. Return the chicken to the pan and add the bouquet garni and salt and pepper to taste.
4. Cover and cook in a preheated 325F oven for 1 1/2 hours.
5. Add the vegetables, baste the chicken with the sauce.
6. Cook for another 30-45 minutes, until the vegetables are tender and the juices of the chicken run clear.
7. Let stand for 10 minutes, then taste the sauce for seasoning and sprinkle with the parsley.
8. Serve hot.
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