Chicken In A Pot
You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup dry white wine
- 1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed)
- 1 tablespoon butter, room temperature
- Coarse salt and ground pepper
- 2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces
- 10 baby carrots or 5 carrots, halved if large and cut into 2 1/2-inch lengths
- 5 garlic cloves, unpeeled
- 1 tablespoon extra-virgin olive oil
- 1 pound new potatoes, halved (quartered if large)
Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chickens juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.