Recipe

Pot-roasted Chicken Recipe


Pot-Roasted Chicken Recipe
A creamy chicken dish served with mashed potatoes, filling for the endless winter cold weather.

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Ingredients
  • 2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2 Tbsp. cooking oil
  • 3 medium carrots, cut into 1/2 inch slices
  • 1 medium turnip, peeled and cubed
  • 1 cup chicken broth
  • 1 medium onion, sliced
  • 1 tsp. dried basil, crushed
  • 1 tsp. poultry seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1 (16 oz) can tomatoes, cut up
  • 1/2 cup dry white wine, apple juice, or chicken broth
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch

Directions
  1. Heat oil in dutch oven.
  2. Cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly.
  3. Drain off fat.
  4. Add carrots, turnips, broth, onion, basil, poultry seasoning, salt, pepper, and bay leaf to your dutch oven.
  5. Bring to boil, reduce heat. Simmer covered about 20 minutes or until vegetables are tender.
  6. Add undrained tomatoes and wine. Cover and simmer for 5 to 10 minutes more or until chicken is tender and no longer pink.
  7. Transfer chicken to serving plater and keep warm.
  8. Skim fat from vegetable mixture, discard bay leaf.
  9. Stir cold water and cornstarch, stir into dutch oven.
  10. Cook and stir until thickened and bubbly.
  11. Season with salt and pepper to taste.
  12. Pour vegetable mixture over chicken.

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Comments


Yum.


Haftahavit! *wink*


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