White Wine Braised Pot Roast Chicken With Vegetables and Pot

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours 32 minutes

Ingredients

1 tablespoon olive oil

1 (2.5-pound) whole chicken

Salt, to taste

Pepper, to taste

4 ounces smoked streaky bacon, sliced

1 onions, sliced

2 cloves garlic, roughly chopped

2 stalks celery, sliced

3 carrots, sliced

1 cup white wine

1 cup chicken stock

8 stalks fresh thyme

2 dried bay leaves

1 pound potatoes, sliced

¾ cup peas

Directions

Preheat the oven to 350 F.

Heat the olive oil over medium-high heat in a Dutch oven (or other ovenproof pan with a lid).

Season the chicken with salt and pepper.

Brown the chicken in the pan for 8 to 10 minutes, turning it regularly to color the outside. Remove the chicken from the pan.

Add the bacon and sliced onion to the pan and saute in the pan oils for 2 to 3 minutes.

Add the garlic, carrots, and celery and saute for another 2 to 3 minutes.

Add the white wine, chicken stock, fresh thyme, and bay leaves to the pan. Bring the liquids to a gentle simmer.

Add the chicken back into the pan.

Carefully nestle the potatoes around the chicken.

Place the lid on the pan and cook in the oven for 1 hour 40 minutes.

Remove the pan from the oven and add the peas.

Return to the oven uncovered for another 20 to 25 minutes.

Remove from oven, slice the chicken, and serve.

Nutrition

• Serving Size: 594 g
• Calories: 783
• Total Fat: 44 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 165 mg
• Sodium: 1585 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 47 g