Chicken in a Pot

Name: Chicken in a Pot
Yield: Serves 4
Cuisine: French
Ingredients: 1 , whole chicken (4 1/2- to 5-pound), trimmed of excess fat; , Salt and pepper; 2 tablespoons, vegetable oil; 1 , onion, peeled and halved, root end left intact; 1 , celery rib, halved crosswise; 1 pound, carrots, peeled and cut into 1-inch pieces; 6 , garlic cloves, minced; 1 cup, white wine; 1 cup, low-sodium chicken broth; 1 1/2 pounds, small red potatoes, scrubbed and quartered; 2 tablespoons, unsalted butter; 1 tablespoon, finely chopped chives

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Appears in Cook's Country February/March 2009

Main Courses

French

Chicken

Though this cooking method has fallen out of favor, chicken in a pot still has appeal. We wanted to revive this satisfying, elegantly simple one-dish meal.

SERVES4

TIME1¾ hours, plus 20 minutes resting

WHY THIS RECIPE WORKS

Older recipes for Chicken in a Pot called for submerging the bird in liquid and boiling it, but the drawback was that all the meat cooked at the same temperature, meaning that by the time the legs cooked, the breast meat was dried out. We t...

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