Oven-Braised Chicken with Vegetables
Yield: 4 Servings
Equipment
- 1 Heavy Oven-Proof Pot
Materials
- 1 whole Chicken
- 2 tsp Salt
- 2 tsp Freshly ground pepper
- 1 whole Yellow onion Cut in half
- 1 head Iceberg lettuce Cored and slicked lengthwise
- 2 whole Carrots Peeled and coarsely chopped
- 2 whole Green peppers (capsicums) Seeded, deribbed and coarsely chopped
- 2 Tbs Unsalted butter At room temperature
- 1 cup Chicken stock
Instructions
- Preheat oven to 375°F (190°C)
- Rub the cavity with salt and place the onion halves inside. Set aside.
- Place the lettuce, carrots and bell peppers in the bottom of a heavy, ovenproof pot. Rub the outside of the chicken with the butter and salt and pepper to taste. Place it in the pot breast-side up. Add the chicken stock. Cover and place in the oven for 1 hour. Uncover and continue to cook until the chicken is tender, 30 minutes longer.
- Carve and serve.
