Midwinter Chicken

Recipe by 3KillerBs
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into serving pieces. Tip--if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces.
  • Wash and trim the mushrooms.
  • Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred.
  • Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks.
  • Drain tomatoes. Reserve juice for another purpose if desired.
  • Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat.
  • Place vegetables and garlic clove into a large, tightly-lidded roasting pan.
  • Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken.
  • Pour 1 cup chicken stock into the dutch oven.
  • Drizzle 1 tbs sherry evenly over the chicken pieces.
  • Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender.
  • Remove chicken to a warmed serving platter and keep hot.
  • Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot.
  • Pour out the pan juices into a bowl and skim away any excess fat.
  • Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering.
  • Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it--just keep the proportions the same to retain the richness.
  • Serve each person chicken and vegetables then pass the gravy boat.
  • I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy.
  • If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.
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