Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
To assemble
4
Preheat the oven to 180°C (355°F).
Oven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Season the chicken pieces with the salt, black pepper, thyme and rosemary.
6
Heat the oil in a wide pot that can go in the oven and brown the chicken pieces on all sides. Remove to a plate.
StoveCast-iron pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
7
Add the garlic to the oil left in the wide pot and fry 2 minutes, just until fragrant. Don't let the garlic brown.
StoveWide, shallow pot
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
8
Add the wine and stock and bring to a boil.
Stove
9
Return the chicken pieces to the pot.
10
Cover the pot and put it in the oven for 60 minutes, then remove the lid and bake another 20 minutes, until the chicken pieces golden.
OvenCast-iron pot
💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
11
Serve with the soft garlic, which can be squeezed onto bread.
777calories
49 gprotein
18 gcarbs
51 gfat
● protein 27%● carbs 10%● fat 63%
Per serving, servings (calculated for this version)
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Rosemary: measured in tbsp in this recipe: 1 tbsp = 1.7 g · 131 kcal per 100 g · More about Rosemary →
Thyme: measured in tbsp in this recipe: 1 tbsp = 2.7 g · 101 kcal per 100 g · More about Thyme →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
White wine: measured in cup in this recipe: 1 cup = 240 g · 82 kcal per 100 g · More about White wine →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
By the steps, as the recipe is built now: another version or addition can change the list.
