s CHICKEN IN THE POT *** s   



Yields: 0


Ingredients


 
Instructions
***
12-5-11 good, different, really more of a soup than a chicken
***
Serves 6

1 large roasting chicken (4 to 5 pounds)
Salt and pepper, to taste
5 sprigs fresh thyme
2 tablespoons olive oil
3 plum tomatoes, cored and quartered
2 medium onions, cut into eighths
1 cup white wine
1 cup water
Extra thyme sprigs (for garnish)
1. Dry the chicken and clean the cavity. Season the cavity and outside
of the bird with salt and pepper. Tuck a sprig of thyme into the
cavity. Use kitchen string to tie the legs of the chicken together.
2. In a heavy-based flameproof casserole that will hold the chicken,
heat the oil. Brown the chicken on all sides, beginning with the
breast. Set the bird on one side of the breast. Add the tomatoes and
onions at the sides of the pan. Do not move the chicken until it
releases easily from the pan or you'll tear the skin. When it's time
to turn the chicken, use two wooden spoons. Turn the chicken to the
other side, and finally onto its back. During cooking, the onions will

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