braised whole chicken

this has to be the best tasting chicken i've ever had

1 four to six pound chicken, rinsed and pat dried with liver, neck bone etc. removed
4 carrots peeled and coarsely chopped
4 celery stalks coarsely chopped
1 large onion coarsely chopped
3 medium potatoes coarsely chopped
1 cup white wine
1/2 cup heavy cream
2 - 2 1/2 cups chicken stock
2 tbls butter
1 tbl extra virgin olive oil
salt and pepper to taste
5 slices of lean bacon (optional)


place the chicken on top of the
preheat oven to 325 degrees

in an ovenproof pot big enough to hold all the ingredients over medium high heat, heat the butter and oil until butter stops foaming. add the carrots, celery and onion and cook until some toe the vegetables begin to brown, about 10 minutes. add the wine and bring to a rapid simmer.

place the chicken on top of the vegetables. lay four strips of bacon, if using, lengthwise from head to tail to cover the entire breast. cut the remaining piece in half and place over each leg.

gently pour the stock over the chicken. when the stock begins to boil cover and place in lower part of the oven.

after this step, take the potatoes and place them into a small roasting pan. drizzle some oil over them and mix to coat. place along side the chicken.

after cooking for one hour remove the potatoes and place into the pot with the chicken. when you remove the cover from the chicken make sure you have a slow simmer. if its cooking to fast lower the heat a little. take a large metal spoon and baste the chicken with the pan juices.

put back into oven for another hour

remove chicken from pot. if you have "turkey lifters" use them as chicken is very tender. put the chicken into a pan that will hold the juices. take the pot with the veggies in them and put them back onto the stove over med high heat. when it begins to simmer add the half cup of heavy cream and mix well.

just slice the chicken and spoon the vegetables and sauce over it.

i made this last night. whatever chicken was left i removed from the bone and placed in a container along with the left over veggies and sauce. it will make a great pot pie.

p.s. if you wish to brown the chicken (i didn't) place the chicken into the pan that held the potatoes and increase the oven heat to 475 deg. cook until the bacon begins to brown, about 10 to 12 minutes.

enjoy