This is the most unassuming recipe you could ever imagine. Succulent, kind of poached delectable chicken. This is Rita's recipe, simply lovely and refined just like she is, and one that I make over and over again.
French Chicken in a Pot
1 large onion
2 celery sticks
5 cloves garlic1 large bay leaf
1 sprig fresh rosemary
Rub the chicken with coarse salt. No pepper. In a medium sized Creuset pot, or any pot that can go in the oven, brown the chicken on both sides in olive oil. Add the cut up onion and celery, bay leaf, rosemary and whole garlic cloves. Add about 1/4 to 1 cup white wine. It depends on the width of the pot, ensure about 1.5 inches of liquid. Cover the pot with foil (make sure the foil overlaps the pot and is tightly sealed), then put the lid on. Cook in the oven at 300 degrees for 2 hours. The chicken will steam-cook.
After 2 hours, remove the chicken, wrap with the foil and let sit for approx. 15 minutes. In the meantime, strain the jus from the Creuset and discard the veggies, Serve this subtle chicken with jus on your favorite rice, I love this with brown rice. Such a refined and simply flavored dish.
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