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–+ servings

Braised Whole Chicken

Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes

Equipment

  • Oven-Safe Pan or Dutch Oven, with lid

Ingredients  

  • 1 whole chicken 4-5 pounds
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1 large onion chopped
  • 1 cup white wine
  • 2 cups chicken broth
  • 8-10 sprigs fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves

Instructions 

  • Preheat oven to 350°F.
  • Pat chicken dry with paper towels inside and out. Season generously with salt and pepper, including inside the cavity.
  • Heat butter and olive oil in a large Dutch oven over medium-high heat. Once hot, brown chicken on all sides until golden, about 4-5 minutes per side. Remove chicken from pot and set aside.
  • Add carrots, celery, and onion to the pot. Cook until vegetables begin to soften, about 8-10 minutes.
  • Pour in wine and scrape up any browned bits from the bottom of the pot. Cook until the wine is reduced by half.
  • Add chicken broth, thyme sprigs, and bay leaves.
  • Return chicken to the pot, breast-side up. The liquid should come about halfway up the sides of the chicken.
  • Cover the pot and transfer it to the oven. Cook for 45 minutes.
  • Remove the lid and continue cooking for 15 minutes more, or until the chicken reaches 165°F in the thickest part of the thigh.
  • Let rest for 10 minutes before carving.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of ingredients used. It does not include the nutritional value of additional ingredients added to the braising liquid. It does not include the nutrition for any substitutions. 
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.
3. Serving size will vary based on the portion and how the braised chicken is served.
4. Remove any giblets that are stored inside the chicken. Most whole chickens come with a bag of giblets and the neck tucked inside the cavity. Check both ends to make sure everything is removed before cooking.