French Chicken in a Pot Recipe

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French Chicken in a Pot
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Ingredients
10
Count
Nutrition
2782
Calories
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Ingredients:

Directions:

  1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
  2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
  3. NOTES (from Cook’s): The cooking times in the recipe are for a 41/2 - to 5-pound bird. A 31/2 - to 41/2 -pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. Cook’s developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2781.86 Kcal (11647 kJ)
Calories from fat 1046.41 Kcal
% Daily Value*
Total Fat 116.27g 179%
Cholesterol 4816.17mg 1605%
Sodium 5838.13mg 243%
Potassium 4903.14mg 104%
Total Carbs 35.21g 12%
Sugars 4.04g 16%
Dietary Fiber 2.7g 11%
Protein 369.55g 739%
Vitamin C 279.4mg 466%
Vitamin A 61.2mg 2041%
Iron 102.5mg 570%
Calcium 270.4mg 27%
Amount Per 100 g
Calories 126.79 Kcal (531 kJ)
Calories from fat 47.69 Kcal
% Daily Value*
Total Fat 5.3g 179%
Cholesterol 219.52mg 1605%
Sodium 266.1mg 243%
Potassium 223.48mg 104%
Total Carbs 1.61g 12%
Sugars 0.18g 16%
Dietary Fiber 0.12g 11%
Protein 16.84g 739%
Vitamin C 12.7mg 466%
Vitamin A 2.8mg 2041%
Iron 4.7mg 570%
Calcium 12.3mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.8
    Points
  • 67
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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