Wine Poached Chicken Recipe
Ingredients
| 1 roasting chicken (about 5 pounds) | ||
| Salt | 1 Tablespoon | |
| Pepper | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| 3 carrots, pared and cut into | ||
| 1 -inch pieces | ||
| 3 stalks celery, cut diagonally into 1 -inch pieces | ||
| Onions | 4 Small | |
| Bay Leaf | 1 | |
| Dried basil leaves | 1/4 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon, dried | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Hot Raisin Glaze | ||
Directions
1. Rub chicken with salt and pepper; tie legs together. Melt butter in 5-quart Dutch oven over medium heat; add chicken. Cook until chicken is light brown on all sides, about 10 minutes. Remove chicken from pan; reserve.
2. Place carrots, celery, onions and bay leaf in Dutch oven. Combine basil, oregano and thyme in small bowl; rub evenly over chicken. Place chicken, breast-side down, on top of vegetables in Dutch oven; add wine and broth. Cook over medium heat until liquid boils. Reduce heat; cover and simmer 30 minutes.
3. Turn chicken over, breast-side up. Cook until chicken is tender, about 25 minutes longer. Transfer chicken and vegetables to serving platter. Remove strings from legs.
2. Place carrots, celery, onions and bay leaf in Dutch oven. Combine basil, oregano and thyme in small bowl; rub evenly over chicken. Place chicken, breast-side down, on top of vegetables in Dutch oven; add wine and broth. Cook over medium heat until liquid boils. Reduce heat; cover and simmer 30 minutes.
3. Turn chicken over, breast-side up. Cook until chicken is tender, about 25 minutes longer. Transfer chicken and vegetables to serving platter. Remove strings from legs.
Chef
