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Wine Poached Chicken

Chicken.delights's picture
  Roasting chicken 5 Pound (1 Whole)
  Salt 1 Tablespoon
  Pepper 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Carrots 3 , pared and cut into 1 inch pieces
  Celery stalks 3 , cut diagonally into 1 inch pieces
  Whole onions 4 Small
  Bay leaf 1
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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