This version is a little lighter - no flour and no heavy gravy. The chicken jus that surrounds the dish gained an incredible amount of flavor due to the fresh herbs and I really didn't see the need to make a thick gravy. Overall the dish has intense flavor and the chicken is succulent and fall apart tender - you don't even need a knife.
After a day of clearing branches and moving wood from a tree he felled for next winter's firewood, my husband was totally ready for a light, yet hearty dinner. This Spring Chicken and Herbs was exactly what he needed to re-fuel.
- 4-6 Pieces of Chicken – whatever parts you like best
- 1 large Sweet Onion – medium dice
- ¾ lb. Carrots – bite size pieces
- 2 stalks Celery – medium dice
- 1 1/2 cups good Chicken Stock (more if you need it)
- 1/2 cup water
- Shortening – such as Crisco®
- 1 sprig fresh rosemary - please don't use dried.
- 1 small bunch fresh parsley
- Salt and Pepper to taste
- Wash the chicken under cold water. Thoroughly dry the chicken with paper towels. Season both sides of the chicken with salt and pepper.
- In a dutch oven or other deep sauce pot over medium high heat melt some shortening to cover the pans bottom.
- Add in the chicken to the pan skin side down and then brown the skin over a medium flame. Flip it over and brown the other side for a minute or two. Move to a waiting platter while you finish all the pieces.
- Let the pan cool down a bit and empty out excess fat, leaving some in there for sauteing the vegetables.
- Over medium low heat cook the onions and celery until they become wilted. Season to taste with just a little salt and pepper.
- Add the chicken pieces back to the pan and cover with the chicken broth until it almost covers the chicken. If need be add a little bit of water. Add in the fresh rosemary and parsley.
- Cover and simmer for 1/2 hour. Then add in the carrots and cook for another hour, uncover during the last 15 minutes to allow a concentration of flavors to develop.
- Your sauce can be slightly thickened if you wish by mixing a slurry of cornstarch and water or broth. I chose to leave it lighter. Serve over some mashed potatoes and you have a complete meal.