French Chicken in a Pot (America’s Test Kitchen)

May 09, 2023May 9, 20230 2
French Chicken in a Pot (America's Test Kitchen) recipe for a hearty dinner
in Main

Prep

15 min

Cook

100 min

Ready In

115 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 whole roasting chickens , giblets removed and discarded , wings tucked under back
2 teaspoons kosher salt ( use 1/2 the salt for a kosher chicken ) or 1 teaspoon table salt ( use 1/2 the salt for a kosher chicken )
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium ( about 1/2 cup )
1 small celery rib , chopped medium ( about 1/4 cup )
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 medium fresh rosemary sprig ( optional )
1/2 - 1 teaspoon lemon juice

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
2g
Fat
28g
French chicken in a pot is a classic comfort food that's perfect for a cozy, winter dinner. This recipe, from America's Test Kitchen, elevates the dish with flavorful aromatics, including onion, garlic, bay leaf, and rosemary. Cooking the chicken in a Dutch oven ensures that the meat stays moist and tender, while the skin gets crispy and golden brown. The dish is finished with a squeeze of lemon juice, which adds a bright, tangy note that balances out the richness of the chicken.

Instructions

1.Adjust the oven rack to the lower-middle position and preheat oven to 250 degrees F.
2.Pat chicken dry with paper towels and season with salt and pepper.
3.Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken breast-side down and cook until golden brown, about 5 minutes. Carefully flip chicken over and cook until golden brown on second side, another 5 minutes.
4.Remove chicken and set aside.
5.Pour off all but 1 tablespoon fat from pot.
6.Add onion and celery to pot and cook until beginning to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
7.Add bay leaf, rosemary, and lemon juice to pot and stir to combine.
8.Place chicken breast-side up in pot and spoon some of the onion mixture over the top.
9.Cover pot and transfer to oven. Cook until meat registers 160 degrees F on instant-read thermometer inserted in thickest part of breast and 175 degrees F in thickest part of thigh, about 80 minutes.
10.Remove pot from oven and let chicken rest, still covered, for 20 minutes. Carve chicken and serve with vegetables and cooking liquid.

PROS

This French chicken in a pot recipe is flavorful and juicy, with crispy skin and tender meat.

It’s a one-pot meal that’s easy to make and requires minimal cleanup.

CONS

Cooking chicken in a pot can take longer than other cooking methods, and the skin may not get as crispy as with other methods.

It can also be more difficult to achieve the desired level of browning on the meat.

HEALTH & BENEFITS

Chicken is a good source of protein and is low in fat, especially if you remove the skin.
It also contains essential vitamins and minerals, including vitamin B6, phosphorus, and selenium.
The vegetables and herbs in this recipe provide additional nutrients, including fiber and antioxidants.

Print

Leave a Reply

Your email address will not be published.