Easiest Way to Winter at dinner Braised Chicken

Easiest Way to Winter at dinner Braised Chicken Delicious, fresh and tasty.

Braised Chicken. Braising is a cooking method that turns tough meats tender and succulent. It involves baking or simmering meat, in this case, chicken, in a little liquid. Drain and rinse in cold water; peel and set aside.

This braised chicken is very simple and rustic yet very flavorful and exceptionally tasty.

It's hard to mess it up and even novice cooks will have a lot of success making it.

You can use different parts of chicken to make it, and even chicken breasts won't taste dry and chalky.

You can have Braised Chicken using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Braised Chicken

1. Prepare 7 of chicken pieces, bone-in thighs and legs.

2. You need 4 tbsp of butter.

3. It’s 2 tbsp of olive oil.

4. You need 2 of yellow onions, chopped.

5. It’s 4 of medium carrots, chopped.

6. You need 4 stalks of celery, chopped.

7. It’s 6 cloves of garlic, smashed.

8. Prepare 1/4 cup of all-purpose flour.

9. You need 4 tbsp of red wine vinegar.

10. You need 4 cups of chicken broth.

11. Prepare 3 tsp of Chicken Bouillon powder.

12. You need 2 tbsp of parsley, chopped, for garnish.

13. You need of Salt and pepper (to taste).

14. You need of Garlic powder (to taste).

15. Prepare of Onion powder (to taste).

However, dark meat is the best choice here.

It is simple and quick to prepare - which is a plus on busy nights.

In a large, deep ovenproof skillet over high heat, heat oil.

Season chicken with salt and pepper.

Braised Chicken step by step

1. Season chicken with salt, pepper, garlic, and onion powder. Set aside..

2. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the chicken, cover and let sear for 4 minutes, or until chicken is nicely browned. Flip, cover and continue searing for another 4 minutes. Remove the chicken from the pot and set aside..

3. Add the onions, celery and carrots to the Dutch oven. Turn up the temperature to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more..

4. Add the remaining butter and let it melt. Add the flour and mix well, ensuring no clumps remain. Cook, stirring until the flour turns brown..

5. Pouring the Broth and stir well. Turn off heat. Stir in the red wine vinegar. Add the chicken back into the pot, nestling the pieces inside the vegetable mix..

6. Preheat oven to 350 degrees..

7. Cover the pot and transfer to the oven..

8. Braise for 3 hours..

9. Remove the chicken from the oven and let it sit for about 10 minutes. Serve hot on a bed of rice, preferably Basmati. Garnish with parsley..

Return the chicken, skin side down, to the pan, and bring the stock to a boil.

NB: Either make your own chicken broth or use "low sodium" broth in order to avoid a very salty dish.

I substitute a large shallot for the red onion; I find that change softens the flavor to advantage.

Both chicken and vegetables should definitely be browned; that will make for a darker, richer gravy.

It was incredibly tender, the garlic was divine (spread on rosemary sourdough bread like butter!) and.