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The aroma of a roasting chicken brings back many memories. Somehow, when I catch the first scent my appetite gets anxious for the upcoming meal. This tasty spin on a roasted chicken will have you watching the clock in anticipation as well.

Potted Chicken w/ Roast Vegetables

From George Hirsch Living it UP!

Makes four servings

One 3 pound Chicken, free range preferred
4 fresh sage leaves, chopped
4 fresh shallots, rough chopped
3 baby artichokes, quartered
1/2 fresh fennel bulb, cut into small slices
1 Tablespoon Olive Oil
Fresh Ground Black Pepper
1/4 cup white wine
1 cup Chicken Broth

Pre heat oven to 350 degrees.

Wash, dry and truss (tie up or have butcher prepare) chicken. Place chicken on a rack into a deep roasting or braising pan. Season chicken with sage and black pepper. Roast chicken for 25 minutes uncovered until it becomes a light brown color.

Pre heat a large sauté pan. Add olive oil, shallots, artichokes and fennel. Stir occasionally until the vegetables begin to get a golden color. Add white wine, cook for one minute, lower temperature and add chicken broth. Simmer vegetables and broth for two minutes.

Remove chicken from the oven. Pour vegetable and broth mixture over chicken. Cover chicken tightly with a lid or use foil. Place chicken back into oven for 25 additional minutes.

Remove chicken from oven. Allow chicken to rest for 20 minutes before carving. Cut up chicken into servings, spoon broth and vegetables over chicken and serve.

Optional: Serve chicken with roasted root vegetables
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