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Chicken in a Pot

  • 1 small roasting chicken
  • 2 leeks
  • 6 carrots
  • 2 stalks celery
  • Can of chicken broth
  • 1/2 cup white wine
  • 15 small new potatoes, scrubbed
  • Salt, pepper butter
Wash and dry chicken, coat outside with softened butter. Salt and pepper and tie legs together with ovenproof string. Put in roasting pan, add broth and wine. Cook at 450 for 35 minutes.
Meanwhile, cut carrots and celery into sticks, and cut white and light green only parts of leeks into two inch sections. Rinse leeks thoroughly to remove any sand. Put celery, carrots and leeks into large bowl, toss with a teaspoon of olive oil, salt and pepper.
Add vegetables to roasting pan, and continue to cook for 45 minutes.
Meanwhile, put potatoes into steamer, and steam for 20 minutes until tender.
Remove chicken, carve, serve with vegetables, potatoes and pan juices.

Serves 4 People
Put some good bread onto the George Forman to dip in pan juices!
Submitted by Lisa Tolbert - Raleigh, NC Oct 14, 2015 15 min 30 min 45 min


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