French Chicken

This recipe can be done in a oven, slower cooker or pressure cooker. It depends on if you want brown crispy skin or not. The only way to get crispy skin is in the oven. I'll put the oven recipe up, but for a slow cooker, just put it in the cooker in the morning on low, and lit it go. In a pressure cooker it takes about twenty minutes. With both, the chicken will fall apart as you pull it out, but the flavors are just as good.

For Oven, Preheat oven at 325degrees

  • 1 whole chicken. 
  • 4 large carrots
  • 3 leeks 
  • 1 or 2 lrg. Turnip 
  • Fresh Thyme
  • Fresh Basil
  • Fresh Rosemary
  • 6 gloves of garlic
  • 1/2 cup of chicken broth
  • 1/2 cup of dry whit wine, or any white wine you like, have a couple of drinks while it cooks. 
  • Salt and Pepper

This is a very easy recipe. Clean and peel carrots and turnips. Slice, and place a layer of them on the bottom of the pan, crock pot or pressure cooker. Clean and slice the leeks into 1 inch slices, and layer on the bottom of pan. Lay sprigs of thyme, over the top, about ten. Followed by leaves of basil, about the same. Salt and Pepper. Pour the broth and wine over the vegetables. Clean the chicken, and rub down with course salt, and place on top of the vegetables and herbs. Put five sprigs of rosemary in the cavity of the chicken, along with three cloves of garlic. The remaining garlic place on the side with the vegetables and herbs.

If baking in the oven, cover for the first hour. Then uncover and brush with olive oil, and let bake for 45mins. Keep checking it to make sure the oil doesn't over brown.

In the crock pot, it should cook through, on low for the day.

In a pressure cooker, if you are using the manual type, about twenty minutes, then let the cooker sit for 15mins to depressurize.

In a electronic pressure cooker, hit Chicken or meats, and it will do the rest.

While the chicken is cooking no matter the method the aromas are incredible.  Enjoy.

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