Pot au Feu (One Pot Chicken Dish)

Recipe adapted by Dawn Tassi from "A Taste of the Taber."

This dish is simple, beautiful and delicious -- a frequently requested recipe aboard the Timberwind.

8-10 pieces of cut up chicken withbone and skin
4 Parsnips
15 Small red potatoes
8 Shallots - do not peel
1-2 Fennel bulbs thinly sliced
10 Garlic cloves — do not peel
5 Sprigs of fresh Rosemary
1 1/2 Tbs. coarse salt
1/2 tsp. of coarse black pepper
1/4 Olive Oil
Half a bottle of white wine

On the Timberwind I use the huge 24" cast iron skillet to bake and serve in, but at home I cover the bottom of a baking dish with olive oil. Arrange chicken in single layer. Place shallots, parsnips, potatoes, garlic, rosemary and fennel on top. Salt everything, pepper, then drizzle with olive oil. Pour white wine into bottom of dish. Cover with foil and bake in a 375° oven for 40 minutes. Remove foil and cook for 20 more minutes or until veggies start to brown and are soft. One should be able to squeeze the garlic and shallots out of their skins easily. I always serve this with butternut squash for its vibrant color and sweet taste, and loaves of a crusty peasant bread to dip in the pan sauce.

Serves 4 - 6

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