Oh my god, what a disaster. I followed this recipe exactly, using my Le Creuset Dutch Oven. The skin ripped off the chicken while I was trying to brown it, and after an hour the chicken was still so undercooked I had to finish it in the regular oven for another 30 minutes at 400 degrees. It came out of the dutch oven looking like the boiled chicken it was. The vegetables were tasty, but I would never do this to a lovely free range organic chicken again. Maybe good for an old stewing hen.
Angela's Stovetop Chicken
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Try this stovetop chicken for an easy, one-pot chicken dinner.
Yield: Makes 4 servings
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- 1 (4- to 5-lb.) whole chicken
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1. If applicable, remove neck and giblets from chicken, and reserve for another use. Sprinkle chicken with salt, garlic powder, and pepper.
- 2. Melt butter with oil in a Dutch oven over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown. Turn chicken, breast side up, and reduce heat to medium-low. Add 1/4 cup water and 1/4 cup wine to Dutch oven. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.
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