QUITE POSSIBLY THE BEST ONE POT CHICKEN I HAVE EVER MADE!
IN LARGE POT, HEAT:
1 TABLESPOON AVOCADO OIL (OR OLIVE OIL) AND 1 TABLESPOON BUTTER
SEASON 1 WHOLE CHICKEN, CUT-UP WITH SALT AND PEPPER AND COOK IN THE POT IN 2 BATCHES UNTIL WELL BROWNED ON BOTH SIDES. REMOVE TO A PLATE.
TO THE OILS IN POT, ADD:
1 BUNCH OF SCALLIONS, CHOPPED
6 CHOPPED GARLIC CLOVES
SAUTE A FEW MINUTES.
ADD:
1 TABLESOON JACK DANIELS
1 CUP WHITE WINE
LET THE LIQUIDS COOK OFF FOR MINUTES, THEN RETURN CHICKEN TO THE POT. ADD 5 CARROTS,PEELED & CUT IN HALF. TOP THE CHICKEN WITH HALF A LEMON, SLICED, FRESH ROSEMARY & THYME. COVER THE POT AND COOK AT THE LOWEST SIMMER FOR 90 MINS-2 HOURS. SERVE OVER BROWN RICE!
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