A few weeks back, Selma’s dad came to Boston and brought with him a bunch of amazing meat. Only at Shady Maple can you get chicken for $1.00/lb. They were practically giving chickens away at this point. Using any excuse I could find to use my Le Creuset, I decided to make French Chicken in a Pot. This is a classic French technique where the meat turns out very juicy and tender and also creates a rich jus to serve with the chicken.
- 1 whole chicken (4½ to 5 pounds)
- Salt and fresh ground black pepper
- 2 tablespoons butter or olive oil
- 1 small onion, rough chopped
- 3-4 stalks of celery, rough chopped
- 3-4 carrots
- 6 medium garlic cloves, diced
- 1 medium sprig fresh rosemary or thyme (optional)
- ½ cup white wine (optional)
This particular bird was already halved for me but you can also use a whole chicken for this recipe.
In order to get a proper sear, wash the chicken and pat it dry before seasoning with salt and pepper.
While your pot is heating on the stove, preheat the oven to 300 degrees and dice up your veggies.
Once the pot has come to temperature, add in the butter or olive oil and sear the chicken on both sides (`6-8 minutes) until a nice crust has formed.
They look so good already!
Once the chicken has been seared on both sides, add in the veggies, herbs and white wine.
Place the lid on top and put the whole pot in the oven for around an hour or until the thickest part of the breast registers at 160 degrees and the thigh is at 175 degrees.
We also made some garlic spinach for a simple and easy side. Basically dice up some garlic and throw it in with the spinach. Done.
In a few seconds, your entire bag of spinach will have wilted down into nothingness like this. Sad.
Serve with a side of wild rice or couscous like we did and enjoy!
And with that, thanks for reading!
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