Pot-Roasted Chicken with Spring Vegetables

Pot-Roasted Chicken with Spring Vegetables
Photo by Scott Phillips


  • ¼ cup olive oil
  • 3 sprigs fresh thyme, tied together with kitchen string
  • 12 oz. baby carrots with tops (about 12), peeled and stems trimmed to about ½ inch
  • 1 whole chicken (about 3-½ lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley or whole small chervil leaves
  • 3 cups dry white wine
  • + 3 more ingredients
    • 8 oz. small cremini mushrooms, cleaned, stems trimmed flush with caps
    • 10 oz. cipollini (about 12) or other small onions
    • 3 cups homemade or lower-salt chicken broth

Position a rack in the bottom third of the oven and heat the oven to 400°F. Bring 1 quart of water to a boil in a 2-quart saucepan. Add the onions and cook for 1 minute. Drain in a colander, then rinse with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact th...

View full recipe at Fine Cooking


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