Oven-braised chicken
Prep Time
Cooking Mode
To taste salt
To taste fraisement ground pepper
1.75-2 kg (3½-4 lb) lb poulet entier
15 mL tbsp. olive oil
1 oignon, coupé en gros cubes
2 céleri, tranché
375 mL (1½ cup) cup mini carottes
750 mL (3 cup) cup bouillon de poulet réduit en sodium
175 mL (¾ cup) cup eau
60 mL (¼ cup) cup vinaigre de vin blanc
12 pommes de terre baby à peau rouge
80 mL (⅓ cup) cup ciboulette fraîche, hachée
To taste salt
To taste fraisement ground pepper
1.75-2 kg (3½-4 lb) lb poulet entier
15 mL tbsp. olive oil
1 oignon, coupé en gros cubes
2 céleri, tranché
375 mL (1½ cup) cup mini carottes
750 mL (3 cup) cup bouillon de poulet réduit en sodium
175 mL (¾ cup) cup eau
60 mL (¼ cup) cup vinaigre de vin blanc
12 pommes de terre baby à peau rouge
80 mL (⅓ cup) cup ciboulette fraîche, hachée
Directions
1Preheat oven to 180°C (350°F).
2Season inside and outside of chicken with salt and pepper. In a large saucepan or ovenproof casserole dish, heat oil over medium-high heat. Brown chicken, breast-side down, for 5 to 10 minutes. Turn chicken over and brown other side, then transfer to a serving dish.
3Add onion and celery to saucepan and sauté 5 minutes. Add carrots and sauté 5 more minutes. Remove saucepan from heat.
4Place chicken, breast-side down, on top of vegetables. Mix together the broth, water, and vinegar, and then pour over chicken. Add potatoes, cover saucepan, and braise in oven for 45 minutes. Turn chicken over onto back and continue cooking, uncovered, for 10 to 15 minutes to brown chicken.
5Garnish with fresh chives just before serving.
Disclaimer
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Personal Note
Personal Note