Product Recall:Various Brands of Vegetable Products

Braised Whole Chicken

Prep time: 10min
Total time: 90min
Serves 6
1
3 1/2 to 4 lb (1.75 to 2 kg) Whole Chicken, giblets removed
0
1/2 tsp
salt
2 mL
0
Pepper to taste
0
1 tsp
canola oil
5 mL
2 stalks
celery, sliced
0
1
medium cooking onion, cut into large dice
0
1 1/2 cups
Baby-Cut Carrots
375 mL
3 cups
Chicken Broth - 35% Less Sodium
750 mL
3/4 cup
water
175 mL
1/4 cup
white wine vinegar
60 mL
12
Red Petites Potatoes
0
1/3 cup
finely chopped fresh Chives
75 mL
1/6 of the recipe
calories
240
fat
10 g
saturated fat
3 g
carbs
14 g
protein
23 g
cholestrol
65 mg
fibre
2 g
sodium
630 mg

Directions

  1. Preheat oven to 350°F (180°C). Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5 to 10 min. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 min. Add carrots and sauté another 5 min. Remove pot from heat.

  2. Place chicken, breast side down, overtop vegetables. Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 min. Turn chicken, breast side up, cook another 10 to 15 min. with lid off to brown.

  3. Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.