Chicken in a Pot
Experience comfort food at its finest with this "Chicken in a Pot" recipe, a one-pot wonder that combines tender, juicy chicken with a medley of hearty vegetables in a luscious, herb-infused broth. Perfect for a family dinner or cozy gathering, this recipe features a whole chicken seared to golden perfection before simmering gently with potatoes, carrots, celery, and aromatic herbs like thyme and rosemary. Enhanced by a splash of dry white wine and rich chicken broth, the dish is both flavorful and nourishing. Ready in just under two hours, this satisfying meal is easy to prepare and serves as a complete dish straight from the pot. Garnish with fresh parsley for a vibrant finishing touch, and savor each soul-warming bite of this rustic, homestyle creation.
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Ingredients
- 1 3-4 lb bird whole chicken
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and cut into chunks carrots
- 2 cut into chunks celery stalks
- 4 medium, peeled and quartered potatoes
- 4 minced garlic cloves
- 4 cups chicken broth
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) parsley
Directions
Step 1
Prep the ingredients: Rinse and pat dry the whole chicken. Chop the vegetables as listed in the ingredient section.
Step 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 3
Season the whole chicken generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Carefully place the chicken in the pot, breast side down, and sear for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for another 4-5 minutes. Remove the chicken and set aside.
Step 4
Add the diced onion to the pot and sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Step 5
Stir in the minced garlic and cook for 1 minute until fragrant. Then, deglaze the pot by pouring in the dry white wine. Let it simmer for 2-3 minutes to reduce slightly.
Step 6
Return the seared chicken to the pot, breast side up, and arrange the carrots, celery, and potatoes around it.
Step 7
Pour in the chicken broth, ensuring the liquid covers about 3/4 of the chicken. Add the thyme, rosemary, and bay leaf. Sprinkle in the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 8
Bring the mixture to a gentle boil, then cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 75-90 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Step 9
Carefully remove the chicken from the pot and place it on a cutting board. Let it rest for 10 minutes before carving. Meanwhile, discard the herb sprigs and bay leaf from the pot.
Step 10
Serve the carved chicken with the vegetables and broth ladled over the top. Garnish with freshly chopped parsley.
Nutrition Facts
| Serving size | (4247.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1700.0 |
| Total Fat 41.8g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 102.1mg | 0% |
| Sodium 7671.1mg | 0% |
| Total Carbohydrate 233.9g | 0% |
| Dietary Fiber 35.3g | 0% |
| Total Sugars 38.2g | |
| Protein 67.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 574.5mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 7791.6mg | 0% |
Source of Calories