Over the holidays I was lucky to join my mom and some of her friends for a cooking class at The Four Seasons. Their chef specializes in helping you learn how to cook delicious, creative and healthy meals. All of the dinners we learned were one pot meals. Perfect, right!? I couldn’t think of anything better, as lately the urge for me to cook hasn’t exactly been there. But now that the holidays are over there’s no more excuses! (being pregnant I am forcing myself does not count)
This stuffed chicken recipe was my favorite from the night, though I will be sharing a great salmon, farro and even chili recipe! Apparently, this method of cooking the chicken has been voted one of the best ways (pregnancy brain, forget which magazine they said) as the wine makes it extra juicy. You simply stuff a chicken, brown it on each side in a dutch oven, pour in some wine then throw it in the oven for an hour. Simple enough right? I’d actually never stuffed a chicken before so this was fun for me. You can tell that I didn’t have twine, hence the large rope.
And a fun fact? I made this the night before the “end of the world” to prove to my husband he would go out with a good meal. Not really, well…kinda. This chicken turned out so delicious and will most definitely be on rotation for meals in this household. The prep takes about 10-15 minutes then you don’t have to worry about anything else. I served ours with a farro salad and sauteed spinach. Yum yum!
YOU WILL NEED:
1 (2.5-3lb) organic roasting chicken
2 tsp. sea salt
1/2 tsp. fresh black pepper
chopped veggies (see below)
1 Tbsp. olive oil
1 cup dry white wine
STUFF YOUR CHICKEN WITH:
1/2 onion chopped
1 celery rib chopped
6 cloves of garlic peeled
1 bay leaf
1 (2 inch piece) fresh rosemary minced
1 fresh lemon sliced thinly
Season with salt and pepper then tie with the twine. (or rope)
Heat your olive oil in a pot and cook the chicken for 5 minutes on each side.
Pour in the wine and put the top of the pot on.
Braise in the oven at 325 degrees for 60-70 minutes.