Midwinter Chicken Recipe

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Midwinter Chicken
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Ingredients
20
Count
Nutrition
374
Calories
Total time
32
Minutes
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Ingredients:

Directions:

  1. Cut chicken into serving pieces. Tip-if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces.
  2. Wash and trim the mushrooms.
  3. Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred.
  4. Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks.
  5. Drain tomatoes. Reserve juice for another purpose if desired.
  6. Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat.
  7. Place vegetables and garlic clove into a large, tightly-lidded roasting pan.
  8. Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken.
  9. Pour 1 cup chicken stock into the dutch oven.
  10. Drizzle 1 tbs sherry evenly over the chicken pieces.
  11. Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender.
  12. Remove chicken to a warmed serving platter and keep hot.
  13. Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot.
  14. Pour out the pan juices into a bowl and skim away any excess fat.
  15. Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering.
  16. Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it-just keep the proportions the same to retain the richness.
  17. Serve each person chicken and vegetables then pass the gravy boat.
  18. I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy.
  19. If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.51 Kcal (1564 kJ)
Calories from fat 78.91 Kcal
% Daily Value*
Total Fat 8.77g 13%
Cholesterol 73.86mg 25%
Sodium 526.72mg 22%
Potassium 1304.6mg 28%
Total Carbs 49.1g 16%
Sugars 15.38g 62%
Dietary Fiber 8.04g 32%
Protein 13.29g 27%
Vitamin C 33.3mg 56%
Vitamin A 1.2mg 39%
Iron 3.5mg 19%
Calcium 159.4mg 16%
Amount Per 100 g
Calories 73.03 Kcal (306 kJ)
Calories from fat 15.43 Kcal
% Daily Value*
Total Fat 1.71g 13%
Cholesterol 14.44mg 25%
Sodium 102.99mg 22%
Potassium 255.09mg 28%
Total Carbs 9.6g 16%
Sugars 3.01g 62%
Dietary Fiber 1.57g 32%
Protein 2.6g 27%
Vitamin C 6.5mg 56%
Vitamin A 0.2mg 39%
Iron 0.7mg 19%
Calcium 31.2mg 16%

* 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

  • 7.4
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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