Farmhouse Chicken in a Pot
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons canola oil
- 3 1⁄2 lbs whole chickens
- 1 tablespoon all-purpose flour
- 2 cups apple cider or 2 cups dry white wine
- 1 cup chicken stock
- 1 bouquet garni
- salt & freshly ground black pepper
- 3⁄4 lb baby carrots
- 3⁄4 lb baby new potato
- 2 leeks, thickly sliced
- 1⁄4 cup chopped fresh parsley
directions
- Heat the oil in a flameproof casserole, add the chicken, and brown on all sides. Lift out and set aside.
- Sprinkle the flour into the pan and cook, stirring, for 1-2 minutes, then add the cider and stock and bring to a boil.
- Return the chicken to the pan and add the bouquet garni and salt and pepper to taste.
- Cover and cook in a preheated 325F oven for 1 1/2 hours.
- Add the vegetables, baste the chicken with the sauce.
- Cook for another 30-45 minutes, until the vegetables are tender and the juices of the chicken run clear.
- Let stand for 10 minutes, then taste the sauce for seasoning and sprinkle with the parsley.
- Serve hot.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.