CHICKEN IN A POT
You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 592 g, Fat 28 g, Fiber 4 g, Protein 46 g
FRENCH CHICKEN IN A POT WITH DRUNKEN JUS AND MASHED CAMEMBERT POTATOES
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
- Preheat the oven to 275 degrees F.
- Heat a large Dutch oven over medium to medium-high heat.
- Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
- Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
- About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
- Place the chicken on a carving board and cover with foil.
- In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
- Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
- Carve the chicken and serve with pan juices, potatoes, and beans.
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)
Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
Provided by blucoat
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
POT-ROAST CHICKEN WITH STOCK
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium
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