Thursday, December 2, 2010

Chicken in a Pot: Perfect for rainy night!

Last night, I tried a recipe from which is simply a whole chicken cooked slowly in a Dutch oven for about 2 hours.  It actually came from a book, from "Recipes from Home" by David Page and Barbara Shinn.

It was super easy to prepare and very good - all gluten-free!  It is the type of meal you can make over the weekend and have leftovers during the week.  The chicken was so good it fell off the bone when plated.  And now I have a whole bunch of chicken soup! 

1 chicken, about 3 1/2 pounds, cut up into parts
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced yellow onions (1/2 inch dice)
6 garlic cloves, peeled and minced
3 1/2 cups diced celery (1/4 inch dice)
3 1/2 cups peeled and diced carrots (1/4 inch dice)
2 fresh bay leaves
2 fresh thyme sprigs
1 cup gf chicken stock
1/2 cup dry white wine
1 (28-ounce) can stewed tomatoes
Kosher salt and freshly ground black pepper to taste
2 tablespoons minced fresh herbs, such as parsley, thyme and/or chives

Preheat the oven to 300° F.
Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings
Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onions and garlic and cook until they are softened, about 4 minutes. Add the celery, carrots, bay leaves, and thyme sprigs and cook for 4 to 5 minutes. Add the chicken, stock, wine, and tomatoes and season with salt and pepper.
Cover the Dutch oven and place it in the oven for 1 1/2 hours. The chicken should be falling-off-the-bone tender and there should be a good amount of broth. Remove the bay leaves and thyme sprigs and garnish with the fresh herbs. Serve hot.

1 comment:

  1. I must have been on to something...chicken in a pot was reviewed in the WSJ this weekend! Their version had bread on it, but otherwise the recipe is also Gluten-free!