Wine Poached Chicken
|Roasting chicken||5 Pound (1 Whole)|
|Carrots||3 , pared and cut into 1 inch pieces|
|Celery stalks||3 , cut diagonally into 1 inch pieces|
|Whole onions||4 Small|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Hot raisin glaze||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Rub chicken with salt and pepper; tie legs together. Melt butter in 5-quart Dutch oven over medium heat; add chicken. Cook until chicken is light brown on all sides, about 10 minutes. Remove chicken from pan; reserve.
2. Place carrots, celery, onions and bay leaf in Dutch oven. Combine basil, oregano and thyme in small bowl; rub evenly over chicken. Place chicken, breast-side down, on top of vegetables in Dutch oven; add wine and broth. Cook over medium heat until liquid boils. Reduce heat; cover and simmer 30 minutes.
3. Turn chicken over, breast-side up. Cook until chicken is tender, about 25 minutes longer. Transfer chicken and vegetables to serving platter. Remove strings from legs.