An Easy Chicken Dinner
Ingredients
- One 4- pound whole chicken, excess fat removed, rinsed and patted ⓘ
- dry
- 1 tablespoon kosher salt ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 1 tablespoon unsalted butter ⓘ
- 4 ounces applewood- smoked bacon, cut into 1/2- inch pieces ⓘ
- 3 medium carrots, peeled and cut into 4- inch lengths ⓘ
- 2 medium onions, chopped into large pieces ⓘ
- 1 celery stalk, cut into 1/2- inch pieces
- 1 3/4 pounds new potatoes (about 12) ⓘ
- 4 garlic cloves, smashed and peeled ⓘ
- 1 tablespoon dried thyme, crumbled between your fingers ⓘ
- 1/2 cup dry white wine ⓘ
Instructions
- Season the chicken inside and out with the salt and pepper. Tuck the wings behind the back and tie
- the legs together with kitchen twine.
- In a Dutch oven large enough to hold the chicken, melt the butter over medium heat. Add the bacon and cook, stirring as needed, until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel- lined plate and set aside.
- Place the chicken on its back in the Dutch oven. Cook until nicely browned, 4 to 5 minutes. Carefully
- turn the chicken onto its breast and brown for 4 to 5 minutes longer. (Stick the handle of a long wooden
- spoon into the cavity of the chicken to help you maneuver it.) Turn the chicken on its side and cook for
- 4 to 5 minutes. Repeat on the other side. Transfer the browned chicken to the crock of a 6- quart slow
- cooker.
- Add the carrots, onions, celery, potatoes, garlic, and thyme to the Dutch oven. Cook, stirring as
- needed, until the vegetables are nicely glazed, about 4 minutes. Remove from the heat and transfer the
- vegetables to the slow cooker, scattered around and under the chicken so that everything will fit. Add the bacon and wine. Cover, set the slow cooker on high, and cook until the chicken and vegetables are very tender, about 4 hours. Remove the chicken from the slow cooker and set aside to rest for 15 minutes before serving.
- Using a large metal spoon, divide the vegetables and broth among serving bowls. You will be able to portion the chicken easily with the spoon. Lay the chicken pieces over the vegetables.
- Sprinkle with the parsley and serve immediately.
Nutrition & Diet Analysis (per serving)
751
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).