Recipe: Browned and Braised Chicken With Root Vegetables - New York Times

Recipe: Browned and Braised Chicken With Root Vegetables - New York Times

Recipe: Browned and Braised Chicken With Root Vegetables

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Published: November 30, 2005

Time: About 1½ hours

2 tablespoons butter
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Salt and freshly ground black pepper to taste
2 medium onions, sliced
2 large or 4 small-to-medium carrots, peeled and cut into chunks
2 celery stalks, trimmed and roughly chopped
8 whole cloves garlic, peeled
3 or 4 medium potatoes, peeled and cut into chunks
1 bay leaf
1 sprig tarragon or 2 sprigs thyme, or ½ teaspoon dried tarragon or thyme
2 cups chicken stock
1 cup cream (any kind) or half-and-half
Minced parsley or dill for garnish.

1. Put butter in a pot or skillet deep enough to enclose the chicken. Turn the heat to medium high. When butter foams, add chicken, breast side down. Cook, checking that chicken does not stick and sprinkling with salt and pepper, until nicely browned, about 10 minutes. Turn and brown the back of the bird, sprinkling again with salt and pepper, about another 10 minutes. Remove to a plate and pour out excess fat.

2. Add vegetables and herbs to pot. Cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in stock and cream and bring to a boil; return the chicken to the pot and adjust heat so the mixture barely simmers. Cover and cook for 40 minutes to 1 hour, or until the chicken is tender and cooked through.

3. Remove chicken and vegetables to a warm platter; raise heat and cook liquid until it thickens and reduces a bit, just a few minutes. Taste and adjust seasoning, then spoon a bit over the chicken and vegetables. Carve chicken, garnish, and serve with a portion of vegetables, passing remaining sauce at the table. Serve with bread or rice.

Yield: 4 servings.