Chicken in a Pot

Name: Chicken in a Pot
Cook time: 40 min
Total time: 40 min
Yield: 5 serving(s)
Ingredients: 10 black peppercorns; 4 whole allspice; 4 fresh thyme sprigs; 1 bay leaf; 10 small red potatoes (about 1 lb); 5 carrots, cut into 1-inch thick pieces (about 3/4 pound); 2 leeks, trimmed and each cut into 3 pieces; 2 onions, quartered; 3 (16 ounce) cans reduced-sodium fat-free chicken broth or 6 cups water; 1 (3 lb) chicken; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 cup 2% low-fat milk; minced fresh chives (optional)

Submitted by Chef mariajane

"This simple yet very delicious dish couples old-fashioned home-style cooking with a modern penchant for light fare. You'll have 3 cups of flavorful chicken stock leftover from this recipe. Pour it into jars, three-fourths full, and freeze them for up to three months."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 5

ingredients

10 black peppercorns
4 whole allspice
4 fresh thyme sprigs
1 bay leaf
10 small red potatoes (about 1 lb)
5 carrots, cut into 1-inch thick pieces (about 3/4 pound)
2 leeks, trimmed and each cut into 3 pieces
2 onions, quartered
3 (16 ounce) cans reduced-sodium fat-free chicken broth or 6 cups water
1 (3 lb) chicken
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 ¹⁄₂ tablespoons butter
2 tablespoons all-purpose flour
¹⁄₂ cup 2% low-fat milk
minced fresh chives (optional)

directions

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potaotes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.
Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Rreturn the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.
Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.
Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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