Chicken in a Pot

By fuzzygroup

Ingredients

• 1 whole chicken, 4.5 lbs to 5 lbs trimmed of excess fat
• table salt & ground pepper
• 2 tbsp vegetable oil
• 1 onion peeled and halved, root end left intact
• 1 pound carrots peeled and cut in 1" pieces
• 6 medium garlic cloves minced (2 tbsp)
• 1 cup dry white wine
• 1 cup chicken broth
• 1 1/2 lbs red potatoes
• 2 tbs unsalted butter
• 1 tbsp fresh chives

Preparation

Step 1

1. Adjust oven rack to lower middle position and heat to 350. Pat chicken dry with paper towels. Loosen skin from breasts and legs and run 1 tsp salt and 1/2 tsp pepper all over chicken and underneath skin. Tuck wings behind back and tie legs together with kitchen twine.

2. Heat 1 tbsp oil in dutch oven over medium high heat until just smoking. Add chicken, breast side up and cook until back is lightly browned, 3 to 4 minutes. Transfer chicken to plate. Add remaining oil, onion, carrots to empty dutch oven and cook until browned, 5 minutes. Add garlic and cook until fragrant about 30 seconds. Add wine and broth and bring to boil. Arrange chicken breast side up on top of vegetales. Season potatoes with salt and pepper to taste and arrange around chicken. Transfer dutch oven to oven and cook covered until thigh meat registers 170 to 175 degrees, 50 to 70 minutes.

3. Remove dutch oven from oven and transfer to ire rack. Remove lid and tent dutch oven loosely with foil. Let rest 20 minutes. Carefully transfer chicken to carving board. Using slotted spoon, transfer vegetables to platter, discarding onions to serving platter. Let sit 5 minutes and then strain and skim sauce. Whisk butter and chives into sauce and season with salt and peper to taste. Carve and serve, passing sauce at table.