Back to Chicken In A Pot All Reviews for Chicken In A Pot - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chicken In A Pot Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 cups low-sodium chicken broth 1/3 cup dry white wine 1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed) 1 tablespoon butter, room temperature Coarse salt and ground pepper 2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces 10 baby carrots or 5 carrots, halved if large and cut into 2 1/2-inch lengths 5 garlic cloves, unpeeled 1 tablespoon extra-virgin olive oil 1 pound new potatoes, halved (quartered if large)

Gallery Chicken In A Pot

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Chicken In A Pot

Chicken In A Pot

Chicken In A Pot

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 4

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 cups low-sodium chicken broth 1/3 cup dry white wine 1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed) 1 tablespoon butter, room temperature Coarse salt and ground pepper 2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces 10 baby carrots or 5 carrots, halved if large and cut into 2 1/2-inch lengths 5 garlic cloves, unpeeled 1 tablespoon extra-virgin olive oil 1 pound new potatoes, halved (quartered if large)

Directions

Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.

In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken’s juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.

Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

Reviews (3)

 Add Rating & Review     71 Ratings   5 star values:        24    4 star values:        18    3 star values:        21    2 star values:        5    1 star values:        3

Reviews (3)

Add Rating & Review     71 Ratings   5 star values:        24    4 star values:        18    3 star values:        21    2 star values:        5    1 star values:        3

Add Rating & Review

71 Ratings 5 star values: 24 4 star values: 18 3 star values: 21 2 star values: 5 1 star values: 3

71 Ratings 5 star values: 24 4 star values: 18 3 star values: 21 2 star values: 5 1 star values: 3

71 Ratings 5 star values: 24 4 star values: 18 3 star values: 21 2 star values: 5 1 star values: 3

  • 5 star values: 24 4 star values: 18 3 star values: 21 2 star values: 5 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       09/22/2015   I have been making this recipe for almost two years now, my family isn't really a fan of leeks so I use mushrooms instead. Every time I have people over I make this and it is really a crowed pleaser, I have also taught at least two people how to make it and they have added it to their own monthly menu. Absolutely love it!  

Martha Stewart Member     Rating: 5 stars       08/18/2015   This has been my boyfriends favorite for a few years now. Excellent ,easy company dish as well. I add a little celery because we like it, otherwise follow the directions. We also like a dish of the "juices" by our plates to dip crusty bread into while we eat.  

Martha Stewart Member     Rating: Unrated       12/17/2013   I am a very big fan of chicken dishes. But I don't know how to cook so I took the recipe to my friend who can really cook. And she made me this wonderful dish for me. I think little more spicy masala can make this dish more hotter. plus size bikini

    Martha Stewart Member

    Rating: 5 stars 09/22/2015

I have been making this recipe for almost two years now, my family isn’t really a fan of leeks so I use mushrooms instead. Every time I have people over I make this and it is really a crowed pleaser, I have also taught at least two people how to make it and they have added it to their own monthly menu. Absolutely love it!

Rating: 5 stars

Rating: 5 stars 08/18/2015

This has been my boyfriends favorite for a few years now. Excellent ,easy company dish as well. I add a little celery because we like it, otherwise follow the directions. We also like a dish of the “juices” by our plates to dip crusty bread into while we eat.

Rating: Unrated 12/17/2013

I am a very big fan of chicken dishes. But I don’t know how to cook so I took the recipe to my friend who can really cook. And she made me this wonderful dish for me. I think little more spicy masala can make this dish more hotter. plus size bikini

Rating: Unrated

All Reviews for Chicken In A Pot

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken In A Pot

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest