French Farm Chicken and Vegetables
2 Tablespoons Olive Oil
1 4 Pound Whole Chicken, Cut Into 8 Pieces
Sea Salt And Ground Black Pepper To Taste
8 Carrots, Peeled And Cut Into 1-Inch Pieces
8 Yukon Gold Potatoes, Chopped
2 Stalks Celery, Sliced
½ Large Onion, Chopped
2 Cloves Garlic, Chopped
4 Chicken Broth
1 Package Dry Onion Soup Mix
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken broth, onion soup mix and stir to combine. Bring to a boil, and cover the Dutch oven.
Step 3 Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 1 hour. Serve with corn bread and beverage. Serves 6