Have you ever bought a whole chicken?
If you haven’t yet, get out there and get a good juicy organic bird.
I can not emphasize enough how much better a whole chicken, especially organic chicken, tastes compared to a box of thighs or breast meat that have been through a lot of processes that I don’t even want to go into.
So get that chicken and cook this easy, almost too easy to be true, dish.
2 tablespoons of coconut oil (you can use any other oil that you can heat up to a high temperature, I sometimes use grape seed oil)
1 whole chicken (organic!!)
1 dl of white wine or more if you prefer
1/2 – 1 whole onion
3 large carrots
a bunch of celery stalks
2 bay leaves
water to cover the bird
freshly ground pepper
Take you chicken and pat it dry with paper towel and remove any intestines from inside the chicken. Place it on a cutting board, breast side up and give it a good press till you hear a cracking sound. I love to do this part 🙂
Rinse and cut the vegetables into large pieces.
Heat the oil in a large pot and add the chicken with the breast side down and fry for a couple of minutes. Then flip it over and throw in the intestines if there were any in the bird and add the white wine and let it simmer for a while till the alcohol has vaporized.
Add the vegetables, fresh thyme, bay leaves, salt and pepper. Cover the chicken with water and let boil at medium temperature with the lid on for 1 hour and 20 min.
Turn the heat off and let it sit in the pot for another 15-20 min.
Take the chicken out and separate the meat from the bones and skin. Serve on top of a bowl of rice and add vegetables and chicken broth.
Does it get any easier than that?
Any left over chicken can be used for soups, curry’s or in fajitas.