A Chicken in Every Teapot Recipe

Name: A Chicken in Every Teapot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium rutabaga (about 6 ounces), peeled and cut into 1-inch pieces; 1 medium turnip (abut 6 ounces), peeled and cut into 1-inch pieces; 1 large carrot, peeled and cut into 1-inch lengths; 2 medium red boiling potatoes (about 4 ounces each), peeled and cut into 1-inch pieces; 1 large leek (white and light green parts only), halved lengthwise and sliced into 1/8-inch pieces; 1 small onion, peeled and diced; 4 cups low-sodium chicken broth; 3 3/4 to 4-pound roasting chicken, at room temperature; Salt and freshly ground black pepper to taste; 3 chamomile or other tea bags; 1 tablespoon Dijon mustard; 2 tablespoons minced fresh chervil or Italian parsley

Servings: persons

1 medium rutabaga (about 6 ounces), peeled and cut into 1-inch pieces
1 medium turnip (abut 6 ounces), peeled and cut into 1-inch pieces
1 large carrot, peeled and cut into 1-inch lengths
2 medium red boiling potatoes (about 4 ounces each), peeled and cut into 1-inch pieces
1 large leek (white and light green parts only), halved lengthwise and sliced into 1/8-inch pieces
1 small onion, peeled and diced
4 cups low-sodium chicken broth
3 3/4 to 4-pound roasting chicken, at room temperature
Salt and freshly ground black pepper to taste
3 chamomile or other tea bags
1 tablespoon Dijon mustard
2 tablespoons minced fresh chervil or Italian parsley

1
Place vegetables in bottom of a large steamer.
2
Pour chicken broth over vegetables.
3
Bring to boil over medium-high heat.
4
Place steamer basket above vegetables.
5
Season chicken with salt and pepper, place in basket.
6
Cover pot tightly, reduce heat and steam chicken for 20 minutes.
7
Add tea bags to basket and pour in additional broth if liquid is reduced below about 2 cups.
8
Turn chicken.
9
Cover and steam until chicken is cooked and juices run yellow when thigh is pierced, about 1 hour more.
10
Remove tea bags.
11
Transfer chicken to cutting board, carve into serving pieces.
12
Remove skin if desired.
13
Bring vegetable mixture back to boil.
14
Whisk in mustard.
15
Season with salt and pepper.
16
Ladle vegetables and broth into 4 soup plates.
17
Place chicken pieces on top of vegetables.
18
Sprinkle with chervil, serve immediately.

725

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium rutabaga (about 6 ounces), peeled and cut into 1-inch pieces, 1 medium turnip (abut 6 ounces), peeled and cut into 1-inch pieces, 1 large carrot, peeled and cut into 1-inch lengths, 2 medium red boiling potatoes (about 4 ounces each), peeled and cut into 1-inch pieces, and more.

Yes, A Chicken in Every Teapot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Chicken in Every Teapot

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