Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
easy
Prep Time
10 min
Total Time
90 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.

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
240
Fat:
10
Saturated Fat:
3
Carbs:
14
Fibre:
2
Sugar:
0
Cholesterol:
65 mg
Protein:
23
Sodium:
630 mg
Potassium:
0