Chicken Pot Roast - Tonua Carano

I was looking for a chicken pot roast recipe one day, but mostly what I found was roast chicken. But what I wanted was a one-pot dish in which I could put in some chicken and veggies, let it cook in the oven a while, and get out something delicious. There are a ton of beef pot roast recipes. Who would have thought it would be so difficult to find a chicken pot roast recipe?

Then, I found a recipe on the Married...with dinner blog that sounded just right. I appreciated that the author had modified it from another recipe (someone after my own heart), and, of course, I modified it a bit further. The original recipe called for 4-6 pounds of chicken, but I only wanted chicken breast. And although I did use 4-6 pounds of skinless, boneless chicken breast, the intent of the original recipe was a 4-6 pound whole chicken (which would of course include bones). So, I have modified the recipe below to be more in line with the intent of the recipe while still using the skinless, boneless chicken breast.

I also substituted white wine vinegar for the white wine in the original recipe. And, I marinated the chicken in an Italian oil and vinegar dressing, so I didn't rub it in butter as the original recipe called for. Below is my version of this chicken pot roast, and it was exactly what I was looking for.

Prep Time: 20 minutes
Cooking Time: 40-50 mintes
Serves: 4-6

Ingredients:

• 3-4 lbs. boneless, skinless chicken breast
• 1/4 cup Italian oil and vinegar dressing (I used Newman's brand)
• 1 Tbsp. Wildtree Opa! Greek Seasoning Blend
• 2 onions
• 3 large carrots
• 3 stalks of celery
• 6 potatoes
• 2 bay leaves
• 1 cup white wine vinegar
• 1 cup low-sodium chicken stock (or water)
• Salt and pepper to taste

Directions:
Marinate chicken breasts in Italian dressing and Wildtree seasoning blend for at least two hours prior to cooking.

Preheat oven to 375°F. Cut up vegetables into large chunks. Place marinated chicken breasts side-by-side on a rack in a deep roasting pan. Pour any remaining marinade across the top of the chicken.

Surround chicken with vegetables, and pour chicken broth and white wine vinegar over vegetables.

Note: You may wish to place the vegetables on the bottom of the roasting pan and place the chicken breasts across the vegetables instead of the rack. If you do this, I would recommend lightly spraying the bottom of your pan with a cooking spray to keep any vegetables from sticking.

Add bay leaves, and salt and pepper to taste. Cover the chicken and roast 40-50 minutes. The chicken and vegetables should be done, but

If you want your chicken browned, place the breasts into an oven-safe dish and return to the oven to brown. You may also want to reduce your juices for a few minutes by simmering in the roasting pan while you brown the chicken. Be sure to spoon out the veggies and put them in a covered dish to keep them warm while you do this.

I actually found both of these steps unnecessary. I sliced the chicken breasts into strips on a platter, placed the veggies in a serving bowl and poured some of the juices over the chicken and set the rest aside to be spooned onto chicken and veggies to each person's taste.