Ingredients
- You will need kitchen twine and a Dutch oven with a tight-fitting lid and at least a 6-quart capacity to make this recipe. Serve the chicken with Dijon mustard, pickles and horseradish as accompaniments, if desired.
- 1 whole chicken (4-5 1/2 lbs) trimmed of excess fat
- table salt and ground black pepper
- 2 T vegetable oil
- 1 onion, peeled and halved, root and end left intact
- 1 lb carrots, peeled and cut into 1" pieces
- 6 medium garlic cloves, minced or pressed through garlic press (about 2T)
- 1 cup dry white wine (or vermouth)
- 1 cup low-sodium chicken broth
- 1 1/2 lbs small red potatoes, scrubbed and quartered
- 2 T unsalted butter
- 1 T fresh chives, minced
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat to 350. Pat chicken dry with paper towels. Using fingers, loosen skin from breasts and legs of chicken. Rub 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 T oil in Dutch oven over medium-high heat until just smoking. Add chicken, breast side up, and cook until back is lightly browned, 3-4 mins. Transfer chicken to plate. Add remaining oil, onion, and carrots to empty Dutch oven and cook until browned, about 5 mins. Add wine and broth and bring to boil. Arrange chicken, breast side up, on top of vegetables. Season potatoes with salt and pepper to taste and arrange around chicken. Transfer to Dutch oven to oven and cook, covered until thigh meat registers 170-175 on instant-read thermometer, 50-70 mins.
3. Remove Dutch oven from oven and transfer to wire rack. Remove lid and tent Durch oven loosely with foil; let rest 20 mins. Carefully transfer chicken to carving board. Using slotted spoon, transfer vegetables to serving platter, discarding onion. Let sit for 5 mins, then strain and skim sauce (about 2 cups; if less supplement with chicken broth). Whisk butter and chives into sauce and season with salt and pepper to taste. Carve chicken and serve, passing sauce at table.