This is one of those "do some prep then leave the kitchen to read a book" recipes. Deliciously tender chicken and lots of vegetables will grace your dinner plate. If you have kids old enough to chop, ask them to do the celery and carrots.
- 2 tablespoons olive oil
- 1 roasting chicken 3 1/2 pounds, cut up or the equivalent in parts, skin removed
- 2 yellow onions, large dice
- 6 garlic cloves, minced
- 6-8 stalks celery, sliced, diced, or chopped
- 6-8 good sized carrots, sliced, diced, or chopped
- 2 bay leaves
- Handful fresh herbs including some thyme
- 1 cup low sodium chicken stock
- 1/2 cup dry white wine
- 1 28 oz can low sodium diced tomatoes
- Salt and freshly ground pepper
- Lots parsley, chopped
- Preheat your oven to 300 degrees.
- Sauté the onions and garlic until beginning to soften.
- Add the carrots, celery, bay leaves, and herbs (recipes always say to cook another 3-4 minutes at this stage but it seems like a waste of time to me as there are usually too many veggies in the pot for them to all cook. And since everything is going to braise for a long time, cooking 4 minutes on top of the stove doesn't seem to matter. Just a thought to save time.)
- Add the chicken, stock, wine, tomatoes, salt, and pepper and cover. Braise for about 1 1/2 hours until the internal temperature of the chicken is at least 170 degrees or a bone wiggles easily out of a leg or thigh.
- Adjust the seasoning and mix in the parsley. Serve hot.
Nutrition Information (per serving)
- Calories: 406
- Fat: 13 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 115 mg
- Carbohydrate: 29 g
- Fiber: 7 g
- Sugars: 14 g
- Sodium: 298 mg (without added salt)
- Protein: 40 g