Best Chicken In A Pot With Leeks Spring Onions And Turnips Recipes

Chicken in a Pot image

Provided by Emily Weinstein

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 whole chicken
8 cups chicken stock
3 onions, quartered
2 large or 4 small to medium carrots, cut into chunks
2 leeks, split, trimmed, cleaned, and cut into 2-inch lengths
1 bay leaf
4 allspice berries
10 whole black peppercorns
4 sprigs fresh thyme or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Minced fresh parsley or dill for garnish

Steps:

Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.

Chicken in a Pot With Leeks, Spring Onions, and Turnips image

Provided by WhatamIgonnaeatnext

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter or 3 tablespoons extra virgin olive oil
1 whole chicken (3 to 4 pounds)
1 tablespoon chervil or 1/4 cup chopped parsley
2 large carrots, peeled and cut into chunks
2 leeks, chopped and washed
4 spring onions, peeled and roughly chopped
6 new potatoes (small to medium)
1 cup snow peas (trimmed)
4 small turnips, peeled and halved (optional)
salt & freshly ground black pepper, to taste
4 cups chicken stock or 4 cups water
1/2 cup heavy cream (optional)
minced fresh parsley leaves (to garnish)

Steps:

Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.

Nutrition Facts : Calories 1137.5, Fat 65, SaturatedFat 21.5, Cholesterol 273.9, Sodium 684.1, Carbohydrate 65.7, Fiber 8.4, Sugar 10.5, Protein 70.5