Old Fashioned Chicken in the Pot- For Megan

INGREDIENTS

1 (4.5-5 lb) whole chicken trimmed of excess fat

salt and pepper

2 T vegetable oil

1 onion, peeled halved, root end left intact

1 lb carrots, peeled and cut into 1 inch pieces

6 garlic cloves, minced

1 c white wine (just add another cup of chicken broth)

1 c low sodium chicken broth

1 ½ lbs small red potatoes, scrubbed and quartered

2 T unsalted butter

1 T finely chopped fresh chives (you can skip these)

DIRECTIONS

1.     season chicken, adjust oven rack to lower middle position and heat over to 350 degrees. Pat chicken dry with paper towels. Using gingers, loosen skin from breasts and legs of chicken. Rub 1 t salt and ½ t pepper all over chicken and underneath skin. Tuck wings behind back and tie legs together with kitchen twine.

2.     Brown chicken, heat 1 T oil in dutch oven over medium high heat until just smoking. Add chicken breast side up, and cook until back is lightly browned, 3-4 minutes. Transfer chicken to plate. Add remaining oil, onion, celery, and carrots to empty pot and cook until browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and broth and bring to a boul. Arrange chicken breast side up on top of vegetables. Season potatoes with salt and pepper and arrange around chicken. Transfer pot to oven and cook, covered, until thigh meat registers 170-175 degrees, about 50-70 minutes.

3.     Make sauce, remove pot from oven and transfer to wire rack. Remove lid and tent pot loosely with foil, let rest 20 minutes. Carefully transfer chicken to carving board. Using slotted spoon, transfer vegetables to service platter, discarding onion and celery. Let sit 5 minutes, then strain and skim sauce (2 cups of sauce), if you have less supplement with chicken broth. Whisk butter and chives into sauce and season with salt and pepper, carve chicken and serve.