BRAISED AND ROASTED CHICKEN WITH VEGETABLES
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it's more efficient - and far tastier - to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people - six, if you add a couple of sides.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
- Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
- Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
- Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
- Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 1264 milligrams, Sugar 9 grams, TransFat 0 grams
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Yasir Farooq
[email protected]This is my new favorite chicken recipe! It's so easy to make and the chicken is always moist and flavorful. I love that I can use any vegetables I have on hand. It's a perfect weeknight meal.
Bashir Khan
[email protected]The chicken was a bit bland, but the vegetables were very good. I think I'll try this recipe again with a different cut of chicken.
Xxavier Villa
[email protected]This recipe is a winner! The chicken was juicy and tender, and the vegetables were roasted to perfection. I loved the crispy skin on the chicken. I'll definitely be making this again.
Wonder Morkpli
[email protected]I followed the recipe exactly and the chicken turned out dry and the vegetables were mushy. I'm not sure what went wrong.
Ajusa Precious
[email protected]This chicken recipe is amazing! The chicken is so moist and flavorful, and the vegetables are cooked to perfection. I love that I can make this dish in one pan. It's a perfect weeknight meal.
Mary Carpenter
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the chicken turned out great! The vegetables were a bit bland, but that's probably because I didn't season them enough. Overall, a good recipe for beginners.
Uasama bacha
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the vegetables were delicious. I especially loved the crispy skin on the chicken. I'll definitely be making this again soon.
Denisa Molnar
[email protected]I wasn't a fan of this recipe. The chicken was tough and the vegetables were overcooked. I think I'll stick to my old chicken recipe.
Sharmin Islam
[email protected]This is my new go-to chicken recipe! The chicken is always moist and juicy, and the vegetables are perfectly cooked. I love that I can throw everything in one pan and let it cook.
tyrone simpson
[email protected]The chicken was a bit dry, but the vegetables were very good. I think I'll try this recipe again with a different cut of chicken.
apon apon
[email protected]This recipe was easy to follow and the chicken was delicious! I would definitely make it again.
Arshia Kashaf
[email protected]I followed the recipe exactly and the chicken turned out great! The vegetables were a bit bland, but that's probably because I didn't season them enough. Overall, a good recipe.
Lofia Satini
[email protected]This braised and roasted chicken with vegetables was a hit with my family! The chicken was moist and flavorful, and the vegetables were perfectly tender. I especially loved the crispy skin on the chicken. Will definitely be making this again!