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Pot-Roasted Chicken with Spring Vegetables

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Serves 4

  • by from Fine Cooking
    Issue 122

Though this dish is easy to make, you shouldn’t think twice about serving it for company. It’s full of flavor and looks elegant presented in shallow bowls.

  • 10 oz. cipollini (about 12) or other small onions
  • 1 whole chicken (about 3-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 12 oz. baby carrots with tops (about 12), peeled and stems trimmed to about 1/2 inch
  • 8 oz. small cremini mushrooms, cleaned, stems trimmed flush with caps
  • 3 cups dry white wine
  • 3 cups homemade or lower-salt chicken broth
  • 3 sprigs fresh thyme, tied together with kitchen string
  • 2 Tbs. chopped fresh flat-leaf parsley or whole small chervil leaves

Position a rack in the bottom third of the oven and heat the oven to 400°F.

Bring 1 quart of water to a boil in a 2-quart saucepan. Add the onions and cook for 1 minute. Drain in a colander, then rinse with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole during cooking.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and reserve them. Season the inside of the chicken with salt and pepper. Truss the chicken. Season the outside of the chicken with salt and pepper.

Heat a 5- to 6-quart Dutch oven or other heavy-duty pot over high heat. Add the olive oil and heat until shimmering hot. Add the chicken, breast side down. Lower the heat to medium high and cook, undisturbed, until nicely browned. Turn the chicken with tongs, being careful not to tear the skin, and brown on the remaining sides, about 10 minutes total. Transfer to a rimmed baking sheet.

Return the pot to medium-high heat. Add the carrots, mushrooms, cipollini, and reserved wings. Cook, stirring occasionally, until lightly browned, about 3 minutes. With a slotted spoon, transfer the vegetables and wings to the rimmed baking sheet with the chicken. Discard the oil from the pot, add the wine, raise the heat to high, and cook until reduced by half, about 10 minutes. Add the chicken broth and thyme and return the chicken to the pot. Bring the liquid to a simmer, cover, and braise in the oven for 20 minutes. Take the pot out of the oven and increase the oven temperature to 500°F.

Add the vegetables and wing tips to the pot, return it to the oven (do not cover), and cook until an instant-read thermometer inserted in the breast registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and tent loosely with foil. Transfer the vegetables to a baking dish, cover, and keep warm. Discard the wing tips and thyme.

Pour the braising liquid into a glass measuring cup or fat separator and let sit for 5 to 10 minutes. Discard the fat and pour the liquid into a 2-quart saucepan. Boil over medium-high heat until reduced to about 1-1/2 cups, about 15 minutes. Season to taste with salt and pepper.

Carve the chicken into breast and leg pieces. Divide the chicken and vegetables among four shallow bowls and pour some of the sauce over all. Sprinkle with the parsley or chervil and serve.

nutrition information (per serving):
Calories (kcal): 700; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 8; Protein (g): protein g 58; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 570; Cholesterol (mg): cholesterol mg 165; Fiber (g): fiber g 5;

Photo: Scott Phillips

This recipe resulted in a very tasty chicken, particularly the breast meat. It had the intense flavor from roasting, along with the moistness from braising. Highly recommended.

This recipe resulted in a very tasty chicken, particularly the breast meat. It had the intense flavor from roasting, along with the moistness from braising. Highly recommended.

Very delicious and straightforward to make. The chicken was amazingly flavorful and the vegetables really tasty. I had slightly less baby carrots and slightly more mushrooms, but basically the same amount of veggies total. This is a deceptively simple dish and could very well be served for company, as the author says. A tip: I didn't realize that 3 cups of wine is the whole bottle! Good thing that I didn't decide to have a glass while I cooked;)

Lovely and light chicken recipe. A perfect combination of flavors. Thank you Pam Mazzola.

This was outstanding and easier than the instructions would make it appear. The individual pieces of chicken and vegetables soaking in the rich wine based broth was just perfect. Unfortunately all I had access to was a farm raised chicken and I can only imagine how heavenly this would be with a really good free-range one.

There is no way this recipe is 700 calories per serving ....the only significant calories are the 1/4 piece of chicken with skin, and 1 TBS of olive oil per serving. The 700 calories has to be for the entire recipe.....or 175 per serving.

I thought this dish was more complicated than it needed to be. I've had equally good results -- with far less mess and oil splattering -- just roasting the chicken and the veggies all together in the oven.

Easy and very tasty!!

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