Recipe: Pot-roasted Chicken Web Exclusive

Ingredients:

– 6 bone-in, skin-on chicken legs
– 2 Tbl. extra-virgin olive oil
– 1 cup of white wine
– 6 carrots, scrubbed, sliced ½” thick on an angle
– 3 large leeks, white part only, cut in half lengthwise and sliced across 1” thick
– 3 parsnips, scrubbed, sliced ½” thick on an angle
– 2 fennel bulbs, core trimmed but left intact, cut into thin slices lengthwise
– 6 cloves garlic, peeled and smashed with the back of a knife
– 4 fresh or dried bay leaves
– 2 whole sprigs fresh thyme
– Kosher salt and cracked black pepper, to taste
– 4 c. chicken stock

Photography by Adrien Bisson. Food Styling by Carolyn’s Farm Kitchen.

Directions:
1. Season the chicken with salt and pepper.  In a large, heavy Dutch oven with a tight-fitting lid heat the olive oil over medium-high until very hot but not smoking.

2. Place the chicken skin side down in a single layer in the pot – working in batches if necessary so as not to overcrowd the pan.  Cook until well browned, approx. 7-8 minutes.  Turn and cook the other side until browned, about 4-5 minutes, and transfer the chicken to a large plate.
3. Pour off half of the fat in the pan and add all of the vegetables, garlic, and herbs.  Season the veggies with salt and pepper and cook over medium heat for 2-3 minutes or until they begin to soften and sweat.  Add the wine and stir well, scraping up any bits from the bottom of the pan – cook for 2 minutes.  Add the chicken back to the pan along with the chicken stock (the stock should come about half-way up the chicken and veggies in the pan.  If not, add a bit extra).  Bring this mixture to a boil then reduce the heat and simmer, tightly covered, for 50-60 minutes or until the meat is very tender.  During the last 10 minutes of cooking uncover the pot and gently boil the sauce until concentrated, about 4-5 minutes.  Remove the bay leaves and divide the chicken into large shallow bowls.  Spoon the vegetables and some of the sauce over the chicken and serve.

Yield: 4-6 servings. This is great as leftovers and can be portioned and frozen as well.

Variations:  All kinds of different veggies can be used such as rutabaga, celeriac, cabbage, potatoes, Jerusalem artichokes, kohlrabi, golden beets, etc.

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