Chicken In A Hay Pot Food

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

Steps:

• 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 (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) 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.
• 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.

CHICKEN IN A POT, NO PIE

Steps:

• Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

CHICKEN IN A POT

Steps:

• Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
• In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

CHICKEN IN A POT

Steps:

• Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
• Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
• Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
• Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly.

CHICKEN IN A POT

Steps:

• Place the carrots, celery and onions in a 5-qt. slow cooker. Top with chicken. Combine remaining ingredients; pour over chicken., Cover and cook on low for 7-9 hours or until chicken and vegetables are tender. Serve with a slotted spoon.

CHICKEN IN A POT

Steps:

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

HERB AND LEMON CHICKEN IN A CLAY POT

Steps:

• Mash Herbes de Provence into the softened butter until well blended.
• Rinse chicken inside and out and pat dry with paper towels.
• Soak clay pot and lid in cold water for 15 minutes.
• Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
• Slice remaining 1/2 lemon into 3 or 4 slices.
• After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
• Pour broth over chicken and cover pot with soaked lid.
• Place in a COLD oven and set heat at 450°F.
• Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• (Lid can be removed the last 10 minutes, for crisper skin.).
• Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

CHICKEN IN A POT

Steps:

• Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
• When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
• Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.