fbpx

Chicken in the Pot

Chicken in the PotI cooked this chicken in a French/Dutch oven, in this case, a Le Creuset, but any heavy, oven proof pot with a tight fitting lid works. The end result is a super moist, amazing chicken. But just so you know, the skin will not be crispy so this is the recipe that you will want to remove the skin when serving.

You will need: 

  • 1 4-5 lb chicken
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • Herbs of your choice
  • Olive oil for a rub down
  • Salt 
  • Pepper

To make a sauce at the end

  • 2 tbs butter
  • 1/2 cup dry white wine not sweet

Directions:

  1. Rub the chicken down with 1 tbs olive oil, salt n pepper the chicken. If using herbs then coat the outside of the chicken with the herbs and under the breast skin.
  2. Lay the carrots whole in the pot and cut the onion into 1/2″ rings and place on bottom of the pot with the garlic. Place the chicken on top of the veggis. Lid on the pot and into a 300 degree pre heated oven.
  3. Check the temperature in an hour with a thermometer, take the chicken out when it hits 180 degrees.
  4. Remove the chicken from the pot to rest.
  5. Remove the veggis from the pot and serve as a side.
  6. Pour all the liquid into a measuring cup and once the fat rises, remove it and place the juice back to the pot. Heat on high heat, when it boils add the wine, butter and whisk this all together. Allow the sauce to reduce by half. Serve on the side for the chicken.

This chicken was incredible, moist and blowing up with so much flavor. I will be doing this again for sure.

– Daniel Mancini 

MamaMancini's Newsletter

Sign up to get authentic recipes and news from MamaMancini's!

Back to all Recipes