Chicken in a Pot With Leeks, Spring Onions, and Turnips

"This is from the Kitchen Daily website. The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas."
 
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photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
  • When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
  • Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
  • On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
  • Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
  • Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
  • If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
  • Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.

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