Recipe courtesy of Valley Kitchen and Bar
Episode: Indiana
1 hr 55 min
1 hr 55 min
4 servings


  • 1 whole 4- to 5-pound chicken, quartered, wing tips removed
  • Olive oil for drizzling
  • Salt and freshly ground black pepper
  • 1/4 cup vegetable or canola oil 
  • 6 shallots, sliced thinly 
  • 1 cup dry white wine 
  • 2 large carrots, peeled, diced and roasted for 10 minutes 
  • 1 tablespoon capers, rinsed 
  • 10 red potatoes, scrubbed, quartered and boiled 
  • 1 head broccoli, trimmed and cut into bite-size pieces 
  • 4 cups chicken stock 
  • 2 tablespoons sherry vinegar 
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish 
  • 4 tablespoons (1/2 stick) unsalted butter
  • Slices of hearty bread or dinner rolls, for serving 


Preheat the oven to 350 degrees F.

Lay chicken pieces snugly in a Dutch oven. Drizzle with olive oil and season liberally with salt and pepper. Place in the oven and roast, uncovered, checking every 15 minutes to see if juices run clear when the thickest part of the thigh is poked with a paring knife. Remove the pan from the oven when chicken is done.

Heat the vegetable oil in a large sauté pan over medium heat. Add the shallots and cook, stirring, until soft but not browned, about 3 minutes. Remove the pan from the heat and add the wine. Carefully return the pan to the heat, adjust the heat and simmer until the wine is reduced by half, 15 to 20 minutes. Add the carrots and capers. Cook on low for 5 minutes. Add the potatoes, broccoli and stock. Simmer until the broccoli is just barely tender and the potatoes are heated through, about 3 minutes. Add the vinegar, parsley and butter. Gently stir until the butter has melted. Add salt and pepper to taste.

On a serving platter, arrange potatoes on bottom. Place the cooked chicken on top. Spoon remaining vegetables and pan sauce over everything. Garnish with more parsley and serve with bread or rolls.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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