- Preheat oven to 340 degrees F.
- Combine thyme, tarragon, garlic powder, salt & pepper in a mortar & pestle and mull until they are the same size & are well blended.
- Clean out chicken, remove neck & wash and pat dry.
- Tie chicken legs and wings together to prevent burning.
- Rub herbs on the inside and outside of the chicken to coat.
- In an 8 qt enameled cast iron Dutch oven, add olive oil and heat until it is shimmering.
- Sprinkle salt in the pan to help prevent sticking
- Brown chicken on all sides until golden (approx 5 minutes. Per side) turn frequently to prevent burning.
- Remove chicken from pot and cover on a plate to keep warm.
- Pour off oil & fat and add 2 TBS fresh olive oil to pot.
- Add onions and carrots to pan and cook until tender. About 5 minutes.
- Add potatoes and stir to combine.
- Create a hole in the vegetables for the chicken
- Return whole chicken to pot breast side down.
- Add bay leaves to pot.
- Add chicken stock and wine and bring to a boil.
- Cover pot and place in oven.
- Braise chicken and vegetables in oven for 3 hours.
- Remove pot from oven and remove whole chicken to a rimmed cutting board (it will be juicy) and cover with foil and let rest for 15 minutes. Use turkey lifters as chicken will want to fall apart.
- Add frozen peas to pot and bring the pot back to a simmer uncovered on the stove top.
- Once the chicken has rested, hand pick all of the dark & white meat from the bones. Discard the skin and gristle and save the bones for making stock in the future.
- Tear chicken into bite sized pieces.
- Return chicken to pan and toss to coat.
- Continue to simmer uncovered to thicken sauce to a gravy like consistency. If the chicken absorbs all of the liquid add chicken or vegetable stock to achieve desired consistency.
| Servings |
|
Ingredients
- 1 whole organic roasting chicken
- 4 tbs Extra virgin olive oil (Enough to coat the bottom of the Dutch oven) add more as needed
- 1 tsp Garlic powder
- 1 tsp Dry thyme
- 2 tsp Dry Tarragon
- 1 tsp Fresh ground pepper
- 2 tsp Kosher salt
- 1 whole Large onion cut into a medium dice
- 4 whole Medium carrots – peeled and cut into bite sized pieces
- 16 whole Small red potatoes – cleaned and cubed into bite sized pieces
- 1 1/2 cups Homemade chicken stock. More as required.
- 1 1/2 cups Dry white wine
- 2 whole Bay leaves
- 1 bag Frozen peas
Ingredients
|
|
Recipe Notes
Active Time: 60 minutes
Total Time: 4 hours
Serves 4
Share this Recipe