Difficulty: Easy
Ingredients
4 to 5 lb. chicken whole
2 cups baby red potatoes whole
2 cups turnips chunks
2 cups carrots chunks
2 cups onions chunks
2 cups celery chunks
4 cups chicken stock
2 cups premium white wine
1 bouquet garni
2 tbsp fresh tarragon chopped
5 cloves garlic whole
salt
pepper
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| Serve Over Cooked Rice! |
Directions
Place whole chicken in a large stock pot or Dutch oven. Place all the vegetables surrounding the sides of the chicken. Add the bouquet garni, tarragon, garlic, chicken stock and wine. Place the lid on the pot and cook on medium heat for 2 to 2 1/2 hours, until chicken is fully cooked. Season to taste. Remove chicken to a cutting board to cut servings. Serve by pouring vegetable and juices over chicken, you may serve it over cooked rice.
Serves 4
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