Braised Whole Chicken

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Serves: 6

Ingredients

  • 1 3 1/2 to 4 lb (1.75 to 2 kg) whole chicken, giblets removed
  • 1/2 tsp salt 2 mL
  • pepper to taste
  • 1 tsp canola oil 5 mL
  • 2 stalks celery, sliced
  • 1 medium cooking onion, cut into large dice
  • 1 1/2 cups baby-cut carrots 375 mL
  • 3 cups reduced sodium chicken broth 750 mL
  • 1/4 cup white wine vinegar 60 mL
  • 12 Red Petites Potatoes
  • 1/3 cup finely chopped fresh chives 75 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5 to 10 min. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 min. Add carrots and sauté another 5 min. Remove pot from heat.

  • Step 2

    Place chicken, breast side down, overtop vegetables. Combine broth, 3/4 cup (175 mL) water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 min. Turn chicken, breast side up, cook another 10 to 15 min. with lid off to brown.

  • Step 3

    Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe)
  • Calories 240
  • Fat 10 g
  • Saturated Fat 3 g
  • Carbs 14 g
  • Protein 23 g
  • Cholesterol 65 mg
  • Fibre 2 g
  • Sodium 630 mg