Chicken in the pot with carrots, mushrooms and thyme

4 servings

Ingredients

Quantity Ingredient
1 Chicken (3-4 lb), rinsed patted dry, cut in 8 pcs
½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Butter
1 tablespoon Vegetable oil
1 large Onion(s), sliced or
2 mediums Leeks, rinsed and quartered
4 mediums Carrots halved crosswise then halved lengthwise
8 ounces Mushrooms cleaned and halved
3 larges Thyme sprigs (1 1/2 ts) or
½ teaspoon Dried thyme
½ cup Dry white wine

Directions

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch saut pan over medium-high heat. When butter foam subsides, add chicken; saut until browned on both sides, moving around to brown evenly, 10-15 minutes. Remove from pan and set aside.

2. Discard all but a thin film of fat from the pan. Add onion, carrots, and mushrooms; saut, stirring frequently to prevent scorching, until pan juices evaporate, 4-5 minutes.

3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme and wine; bring to boil. Lower heat, cover and barely simmer until chicken is cooked through, basting three or for times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and/or accompanying starch (rice pilaf makes a nice accompaniment) and serve.

Chicken in the Pot with Tomatoes, Black Olives, and Capers : omit carrots

: add 1 garlic clove(s), minced, once pan juices have evaporated : once chicken is returned to pan add : 1 can (28oz) plum tomatoes, drained, halved, seeded and coarsely chopped : 3 tbs each minced fresh parsley and basil leaves : ½ cup black olives, pitted and coarsely chopped : 2 ts drained capers

: substitute hearty red wine for white and decrease wine to ¼ cup Chicken in the Pot with Turnips and North African Spices : substitute 2 turnips, sliced -inch thick, then cut into -inch strips : for the mushrooms

: add 1 garlic clove(s), minced, once pan juices have evaporated : once chicken is returned to pan add : ¼ ts cayenne pepper

: ¼ ts ground cumin

: ¼ ts ground cinnamon

: ⅛ ts ground coriander

: 1 cup cooked chickpeas

: substitute ½ cup chickpea cooking liquid for the wine Chicken in the Pot with Potatoes and Indian Spices : substitute 3 medium potatoes, peeled and cut into 1-inch chunks : for the mushrooms

: once pan juices have evaporated add : 2 garlic clove(s), minced and 1 tb fresh ginger, minced : once chicken is returned to pan add : 1 ts ground cumin

: ½ ts ground turmeric

: ½ ts ground coriander

: ⅛ ts cayenne pepper

: a pinch of ground cinnamon and : ¼ ts salt

: substitute ½ cup plain yogurt mixed with ⅓ cup chicken stock : for the wine

: rather than bring liquid to a boil, bring it barely to simmer : add 1 cup thawed frozen peas in last 3 minutes of cooking Cook's Illustrated October 1995 Submitted By DIANE LAZARUS On 08-24-95

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