CHICKEN IN A POT WITH LEEKS, SPRING ONIONS, AND TURNIPS

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

This is from the Kitchen Daily website. The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas.

Provided by WhatamIgonnaeatnext

Categories     One Dish Meal

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

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