Chicken in a Pot
By Marge Perry & David BonomMake an entire meal—a beautifully browned roast chicken and vegetables—in one pot.
- Course: Dinner
All you need for this recipe and more...
INGREDIENTS
- 1 tablespoon of olive oil
- 1 4.5-5 pound of whole chicken
- 1 1/2 teaspoons of salt divided
- 3/4 teaspoon of ground black pepper divided
- 1 tablespoon of unsalted butter
- 1 9 ounce package of frozen artichoke hearts thawed
- 12 whole of garlic cloves
- 1 teaspoon of fresh thyme leaves
- 1/3 cup of dry white wine
- 1 pound of assorted color baby new potatoes scrubbed
- 1 medium of red onion cut into 8 wedges
- 2 celery ribs cut into 2 x 1/2-inch sticks
- 2 carrots cut into 2 x 1/2-inch sticks
DIRECTIONS
- Preheat the oven to 400°F.
- Heat the oil in a 7.5-quart Stockpot over medium heat.
- Season the chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper and brown in the pan on all sides, about 2 minutes per side. Transfer the chicken to a plate.
- Melt the butter in the pan and add the artichoke hearts and cook, stirring occasionally, until lightly browned, about 4-5 minutes.
- Stir in the garlic and thyme and cook 1 minute.
- Add the wine, bring to a boil and cook until reduced by 1/2, about 2 minutes.
- Add the potatoes, onion, celery, carrots and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute.
- Move the vegetables to the sides of the pan and place the chicken in the center.
- Transfer to the oven and roast until an instant read thermometer inserted into the thickest portion of the thigh without hitting the bone registers 165°F and the vegetables are tender, about 60-65 minutes.
- Remove from the oven and let rest 10 minutes before slicing.