braised whole chicken with potatoes and carrots

Name: Braised Whole Chicken with Potatoes and Carrots
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: French
Ingredients: 1 1/2 cup(s) low-sodium chicken broth; 1/2 cup(s) dry white wine (i think i'll use apple juice); 1 - roasting chicken (4 pounds), giblets removed, rinsed and patted dry; 1 tablespoon(s) olive oil; - kosher salt and freshly ground black pepper; 2 - sprigs rosemary; 1 pound(s) small red new potatoes, scrubbed; 1 pound(s) carrots, peeled and cut into pieces 2-inches long, ½-inch thick

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is a recent find that I want to be sure not to lose so I'm sharing it here with everyone. We can all enjoy it.

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(1 rating)

yield 6 -8

prep time 10 Min

cook time 1 Hr 10 Min

method Bake

Ingredients For braised whole chicken with potatoes and carrots

1 1/2 c

low-sodium chicken broth
1/2 c

dry white wine (i think i'll use apple juice)
1

roasting chicken (4 pounds), giblets removed, rinsed and patted dry
1 Tbsp

olive oil
kosher salt and freshly ground black pepper
2

sprigs rosemary
1 lb

small red new potatoes, scrubbed
1 lb

carrots, peeled and cut into pieces 2-inches long, ½-inch thick

How To Make braised whole chicken with potatoes and carrots

1
Preheat oven to 450°F and position rack in the center.

2
Combine the broth and wine in a 5½-quart Dutch oven. Rub the chicken with olive oil, season inside and out with salt and pepper and place rosemary sprigs into the cavity. Truss the chicken with twine and place in preheated oven. Cook uncovered for 30 minutes.
3
Remove from the oven and nestle potatoes and carrots around the chicken. Season vegetables with salt and pepper and return pot to the oven. Continue to cook uncovered until an instant-read thermometer inserted into the thigh registers 165°F, about 40 minutes more.
4
Transfer chicken to a carving board, tent lightly with foil and let rest 10 minutes. Carve chicken and transfer to a warmed serving platter, serve with vegetables and pan juices.
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