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Chicken in a Pot

Source of Recipe


From "Recipes From Home" by David Page






List of Ingredients



• 1 chicken, about 3-1/2 pounds
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp olive oil
  
• 2 cups diced yellow onions (1/2-inch dice)
  
• 6 cloves garlic, 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 chicken stock, preferably homemade
  
• 1/2 cup dry white wine
  
• 3 cups stewed tomatoes (or one 28-ounce can)
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 Tbsp minced fresh herbs (such as parsley, thyme, and/or chives)
  






Instructions



1. Preheat the oven to 300° F. Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings.
   
   
2. 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.
   
   
3. 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.
   
   Serves 4