Chicken in a Pot

From Cook's Country | February/March 2009

Why this recipe works:

Older recipes for Chicken in a Pot called for submerging the bird in liquid and boiling it, but the drawback was that all the meat cooked at the same temperature, meaning that by the time the legs cooked, the breast meat was dried out. We took a cue from a Julia Child recipe and cooked the… read more

Older recipes for Chicken in a Pot called for submerging the bird in liquid and boiling it, but the drawback was that all the meat cooked at the same temperature, meaning that by the time the legs cooked, the breast meat was dried out. We took a cue from a Julia Child recipe and cooked the chicken in the oven with poaching liquid that covered just the legs and thighs. To flavor the liquid, we started with chicken broth and a splash of white wine for brightness and complexity. We browned just the back of the chicken before poaching, which elicited just enough fond to intensify the broth. We also browned the vegetables to add more flavor to the broth.

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Serves 4

You will need kitchen twine and a Dutch oven with a tight-fitting lid and at least a 6-quart capacity to make this recipe. Serve the chicken with Dijon mustard, pickles, and horseradish as accompaniments, if desired.

Ingredients

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