MIDWINTER CHICKEN

Midwinter Chicken image

Moist, slowly braised chicken surrounded by intensely-flavored vegetables and presented with a rich but delicately seasoned cream gravy. The restrained use of herbs enhances rather than dominates the natural goodness of the chicken and the root vegetables. If celariac (celery root) is unavailable you can substitute 2 stalks of celery but discard them before serving. Because the flavors are so simple quality is key. Skipping the sherry and substituting dried herbs instead of fresh will be OK, but it won't live up to its full potential.

Provided by 3KillerBs

Time 3h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 roasting chicken
6 carrots
6 small white onions
6 small white potatoes
6 large white mushrooms (fresh, not canned)
1 celeriac, bulb (also known as celery root) or 2 stalks celery
28 ounces whole canned tomatoes or 4 -6 fresh tomatoes, peeled
1 garlic clove, peeled
3 tablespoons sherry wine, divided
6 inches fresh thyme sprigs
6 leaves fresh parsley
1 cup chicken stock
1 cup heavy cream
1 cup milk
3 tablespoons cornstarch
1/2 teaspoon salt (to taste)
1 dash fresh ground pepper
1/8 teaspoon celery seed
olive oil
fresh parsley (to garnish) (optional)

Steps:

Cut chicken into serving pieces. Tip--if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces.
Wash and trim the mushrooms.
Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred.
Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks.
Drain tomatoes. Reserve juice for another purpose if desired.
Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat.
Place vegetables and garlic clove into a large, tightly-lidded roasting pan.
Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken.
Pour 1 cup chicken stock into the dutch oven.
Drizzle 1 tbs sherry evenly over the chicken pieces.
Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender.
Remove chicken to a warmed serving platter and keep hot.
Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot.
Pour out the pan juices into a bowl and skim away any excess fat.
Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering.
Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it--just keep the proportions the same to retain the richness.
Serve each person chicken and vegetables then pass the gravy boat.
I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy.
If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.