Ingredients
-
1
-
6
-
6
-
6
-
6
-
1
-
28
-
1
-
3
-
6
-
6
-
1
-
1
-
1
-
3
Directions
Midwinter Chicken, Moist, slowly braised chicken surrounded by intensely-flavored vegetables and presented with a rich but delicately seasoned cream gravy The restrained use of herbs enhances rather than dominates the natural goodness of the chicken and the root vegetables If celariac (celery root) is unavailable you can substitute 2 stalks of celery but discard them before serving Because the flavors are so simple quality is key Skipping the sherry and substituting dried herbs instead of fresh will be OK, but it won’t live up to its full potential , The whole family liked this recipe It is the type of recipe I like, I can put it all together and go about my day on the farm and have a nice meal that is flavorful and filling Wished that I could get the celeriac bulb but, not able to, so used celery Followed directions directly excelt added more garlic than called for, since we enjoy garlic here and a mix of mushrooms instead of only white buttons I am sure I will make this recipe again Thank you for sharing
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Steps
|
1
Done
|
Cut Chicken Into Serving Pieces. Tip--If You Divide the Breast in 3 Pieces Lengthwise Instead of Just 2 the Portions Will Be More Even. a Very Large Roaster or Stew Hen Might Be Big Enough to Cut the Breast Crosswise as Well Into 4 or Even 6 Pieces. |
|
2
Done
|
Wash and Trim the Mushrooms. |
|
3
Done
|
Wash, Trim, and Peel the Carrots, Onions, Celariac and Potatoes. Potatoes May Be Scrubbed and Left Unpeeled If Preferred. |
|
4
Done
|
Cut Carrots Into 3-Inch Lengths and Cut the Celariac Into Chunks About the Size of Golf Balls. If Using Celery Scrub, Trim, and Cut Into 4-Inch Chunks. |
|
5
Done
|
Drain Tomatoes. Reserve Juice For Another Purpose If Desired. |
|
6
Done
|
Heat Olive Oil in a Large, Heavy Skillet and Brown the Chicken Pieces Thoroughly. Drain on Paper to Absorb Excess Fat. |
|
7
Done
|
Place Vegetables and Garlic Clove Into a Large, Tightly-Lidded Roasting Pan. |
|
8
Done
|
Arrange Chicken Pieces on Top of the Vegetables With the Herbs on Top of the Chicken. |
|
9
Done
|
Pour 1 Cup Chicken Stock Into the Dutch Oven. |
|
10
Done
|
Drizzle 1 Tbs Sherry Evenly Over the Chicken Pieces. |
|
11
Done
|
Roast Covered at 250f For 3-4 Hours or Until Chicken Is Cooked Through and Vegetables Are Tender. |
|
12
Done
|
Remove Chicken to a Warmed Serving Platter and Keep Hot. |
|
13
Done
|
Remove Vegetables to a Warmed Serving Bowl, Discarding the Thyme, Parsley, Garlic and Celery. Keep Hot. |
|
14
Done
|
Pour Out the Pan Juices Into a Bowl and Skim Away Any Excess Fat. |
|
15
Done
|
Return One Cup of the Defatted Pan Juices to the Dutch Oven Along With the Cream and the Other 2 Tbs Sherry. Add the Celery Seed, Salt, and Pepper. Cook on Medium-Low Heat on the Stove Top Until Just Simmering. |
