Hel kylling stegt i stegeso / Römertopf - Slow cooking - Opskrift # 41

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and is heart-healthy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

Preheat the oven to 180°C (350°F).

Season the chicken inside and out with salt and black pepper.

Heat butter in a large Dutch oven over medium heat until melted.

Add the chicken, browning it on all sides for about 10 minutes.

Remove the chicken and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Add garlic, thyme, and bay leaves; cook for 1 minute until fragrant.

Return the chicken to the pot, breast side up, on top of the vegetables.

Pour in chicken stock and white wine, bringing to a simmer.

Cover the pot and transfer to the oven; cook for 1 hour.

Check the chicken's internal temperature; it should reach 75°C (165°F).

Remove the chicken and let it rest for 10 minutes before carving.

Thicken the remaining sauce with flour if desired, stirring until smooth.

Serve the chicken with the vegetables and sauce, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens