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Preparation time
20 minutes
Total time:
1 hour 40 minutes
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Ingredients
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To taste, salt
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To taste, freshly ground pepper
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1 whole chicken (about 1.75-2 kg/3½-4 lb.), giblets removed
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15 mL (1 tbsp.) olive oil
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1 onion, cut into large cubes
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2 stalks celery, sliced
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375 mL (1½ cups) mini carrots
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750 mL (3 cups) sodium-reduced chicken broth
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175 mL (¾ cup) water
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60 mL (¼ cup) white wine vinegar
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12 red-skinned baby potatoes
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75 mL (⅓ cup) fresh chives, snipped
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Directions
- Preheat oven to 180°C (350°F).
- Season 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.
- Add onion and celery to saucepan and sauté 5 minutes. Add carrots and sauté 5 more minutes. Remove saucepan from heat.
- Place 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.
- Garnish with fresh chives just before serving.
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