This traditional French dish is simple, yet tasty and comforting. The slow-cooked chicken, served with potatoes and vegetables, makes for a delicious dinner!
- 1 whole chicken
- 3 tablespoons of olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon of dried thyme
- 1 cup of white wine
- 2 cups of chicken stock
- 1 bay leaf
- Salt and pepper to taste
Preheat the oven to 375°F. Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook until soft and golden, about 5 minutes. Add the garlic, carrots, celery, thyme and salt and pepper to taste. Cook for another 5 minutes.
Add the white wine and let it simmer for a few minutes. Place the whole chicken in the pot and pour the chicken stock over it. Add the bay leaf. Cover the pot with a lid and transfer it to the preheated oven.
Cook for 1 hour or until the chicken is cooked through (the internal temperature should be 165°F). Serve with potatoes or your favorite side dish.
