Pot Roast Chicken D-v-o

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs whole chickens (washed inside and out)
• 1 lb small red potato (or use scrubbed russets, cut in chunks)
• 15 ounces chicken broth
• 2 tablespoons flour
• 3/4 cup water
• 2 tablespoons oil
• 3 medium onions, peeled, chunked
• 8 stalks celery, washed, coarsely chopped
• 8 medium carrots, peeled, cut in chunks
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt

Recipe

• 1 heat oven to 400ºf.
• 2 in an oven-proof dutch oven or roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes.
• 3 remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
• 4 rinse chicken in cold water and pat dry with paper towels.
• 5 place in pot and brown on all sides.
• 6 place chicken on its back in the pot.
• 7 dump in the sautéed vegetables and herbs.
• 8 add the washed potatoes and pour chicken broth over all.
• 9 cover the dutch oven.
• 10 bake for 1-1/2 hours.
• 11 remove tender chicken to a platter and cut into serving pieces.
• 12 place vegetables and herbs around the platter.
• 13 cover to keep warm.
• 14 whisk flour into the water until smooth.
• 15 stir into the drippings in the dutch oven.
• 16 cook over medium heat, stirring constantly, until boils and thickens into gravy. strain, if desired, to remove lumps.
• 17 serve over chicken and vegetables.