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Chicken In A Pot

chef.alexande's picture
Ingredients
  Butter 1 Ounce
  Carrots 1⁄2 Pound, peeled
  Onions 1⁄2 Pound, skinned
  Streaky bacon 3⁄4 Pound, diced
  Lemon rind 1 Tablespoon, pared
  Thyme 1 Pinch
  Garlic 1 Clove (5 gm), skinned
  Frozen chicken 4 Pound, thawed
  Ground black pepper To Taste
  Jerusalem artichokes 1 Pound
  Chopped parsley 1 Tablespoon
  Salt To Taste
Directions

GETTING READY
1) Arrange a flameproof casserole larger than the chicken.

MAKING
2) In the casserole, melt the butter.
3) Add to the dish, carrots, onion and bacon.
4) Saute them for 10 minutes.
5) Transfer vegetables on side of the casserole.
6) In the centre of the casserole, place the chicken surrounded by sauteed veggies.
7) Season everything with salt and pepper.
8) Cover the casserole and in oven cook at 300 degrees F for 2 hours.

FINALIZING
9) Just before the finishing off with cooking, peel the artichockes and place them in salted water to avoid discoloration.
10) Drain then and chop them.
11) In the casserole, add the artichokes amongst the veggies.
12) Return chicken to oven and cook for extra 30 minutes.
13) On a serving dish, place the chicken in the cetre.
14) Spoon the vegetables aound the chicken and discard rind and garlic.
15) Remove the excess fat from the chicken juices and boil juice.

SERVING
16) While serving spoon the boiled juices over chicken and garnish with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
170 Minutes
Ready In: 
0 Minutes
Servings: 
4

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