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Prep Time
20 mins
Total Time
1 min
Serves
4-6

Ingredients

2
salt
mL
tsp
To taste
mL
One
whole chicken
1.75-2
5 tsp
oil
mL mL
2 stalks
stalks of celery
1
medium onion
375 cups
carrots cut into matchsticks
mL mL
750 cups
chicken broth
mL mL
175 cup
water
mL mL
60
white wine vinegar
mL
12 cup
small red potatoes or 5 medium red potatoes
mL
80
mL finely chopped fresh chives
mL

Directions

Step 1
Preheat oven to 180°C (350°F). Season chicken inside and out with salt and pepper.
Step 2
In a large ovensafe pot or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, for 5 to 10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion to pot and sauté for 5 minutes. Add carrots and sauté for another 5 minutes. Remove from heat.
Step 3
Place chicken, breast side down, overtop vegetables in pot. Combine broth, water and vinegar and pour over chicken. Add potatoes, cover, and braise in oven for 45 minutes. Turn chicken, breast side up, and cook another 10 to 15 minutes with lid off to brown. Cook until a meat thermometer inserted in meatiest part of the thigh reads 82°C (180°F).
Step 4
Remove chicken and vegetables from pot and keep warm. Skim fat from cooking liquid and discard.
Step 5
Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Nutritional Facts

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