Chicken in the Pot
(from lawmama’s recipe box)
When making this dish, be sure to place the vegetables on top of the chicken after sautéing; that way, they won’t be crushed by the meat and will render their juices to the chicken. If you like, you can substitute two medium leeks for the onion in this recipe. To prepare leeks, trim the dark green leaves and root end, keeping the base intact. Quarter each leek lengthwise and rinse thoroughly. Rice pilaf makes a nice accompaniment. You can make this dish in a smaller sauté pan, but you will then need to brown the chicken in batches.
Source: Cook's Illustrated
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: chicken, cook's illustrated, dinner
Ingredients
- 3.5 pounds chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter, unsalted
- 1 tablespoon vegetable oil
- 1 onion
- 4 carrots
- 8 ounces mushrooms
- 3 sprigs fresh thyme
- 1/2 cup white wine
Directions
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Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat.
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When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
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Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
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Return chicken and accumulated juices to pan, moving vegetables to top.
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Add thyme sprigs and wine; bring to boil.
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Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes.
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Place portion of chicken on each plate; top with vegetables.
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Ladle juices over both chicken and vegetables and serve immediately.