Skip to Content

Local Farm Share Broccoli & Cauliflower Corn Flowers Mushrooms Ready to Cook Vegetables Specialty Vegetarian Entrées Organic
International Brussels Sprouts & Cabbage Cucumbers Fresh Herbs Onions & Garlic Root Vegetables Spinach, Kale & Greens Wild & Foraged New
Asparagus & Artichokes Carrots Pre-Cut Green Salads Other Tasty Veggies! Salad Dressing Sprouts & Microgreens Sale Local
Avocados Celery Snack Packs Lettuce Peppers Packaged Salads & Greens Squash & Zucchini Cases Our Best Produce Deals
Beans & Peas Cold-Pressed Juice & Blends Eggplant Microwave-Ready Packs Potatoes & Yams Soy Products Tomatoes Top-Rated Spring Vegetables

from "Recipes from Home" by David Page and Barbara Shinn

The first time David prepared this dish at home was a blustery early spring day when it had been raining for eleven days straight and the forecast predicted more of the same. I, who had hoped to spend the weekend planting my garden, was confined to the house and feeling grumpy. The comfort of this one-pot dish saved the day, and we now make it whenever we're in need of a mood lifter. We also like to add ingredients as they strike our fancy, such as chicken sausages and green cabbage. Serve it in roomy soup bowls with freshly grated hard dry cheese, such as Dry Jack, Asiago, or Parmesan.

Serves 4

1 chicken, about 3 1/2 pounds
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced yellow onions (1/2 inch dice)
6 garlic cloves, peeled and minced
3 1/2 cups diced celery (1/4 inch dice)
3 1/2 cups peeled and diced carrots (1/4 inch dice)
2 fresh bay leaves
2 fresh thyme sprigs
1 cup chicken stock
1/2 cup dry white wine
1 (28-ounce) can stewed tomatoes
Kosher salt and freshly ground black pepper to taste
2 tablespoons minced fresh herbs, such as parsley, thyme and/or chives

Print Print recipe

Preheat the oven to 300° F.
Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings
Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onions and garlic and cook until they are softened, about 4 minutes. Add the celery, carrots, bay leaves, and thyme sprigs and cook for 4 to 5 minutes. Add the chicken, stock, wine, and tomatoes and season with salt and pepper.
Cover the Dutch oven and place it in the oven for 1 1/2 hours. The chicken should be falling-off-the-bone tender and there should be a good amount of broth. Remove the bay leaves and thyme sprigs and garnish with the fresh herbs. Serve hot.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Boneless Skinless Chicken Breast, Family Pack, Raised without Antibiotics - $5.49/lb
  Yellow Organic Onions - $3.99/ea
 2lbs, 6-8 per bag
  Ocean Mist Farms Celery, Medium - $2.49/ea Save! 2 for $4.00
  Cal-Organic Organic Carrots, Bag - $1.69/ea Save! 2 for $3.00
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Del Monte Stewed Tomatoes - $1.89/ea
Pick One or More
  Italian Parsley
This product is currently unavailable.
  Thyme - $1.99/ea
  Chives - $3.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $13.99/ea
 25fl oz
  Spice Supreme Bay Leaves - $1.29/ea
  Morton Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.79/ea
  Garlic - $4.99/lb
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list

Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2016 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  Platform Terms of Use