Braised Chicken - Craving Tasty (Video)
Tender meat and veggies in a deliciously rustic gravy,this Braised Chicken is comfort food at its best!
Equipment
Ingredients
- 6 chicken quarters or substitute chicken breasts or drumsticks
- 1 tsp Black Garlic Seasoning or substitute Garlic Powder
- 1 tsp onion powder or to taste
- 2 tsp kosher salt or to taste
- ½ tsp black pepper or to taste
- 4 tbsp butter divided
- 2 tbsp olive oil
- 2 medium onions cut into ½” slices
- 3 carrots cut into 1” slices
- 3 celery stalks cut into ½” slices
- 6 cloves garlic sliced
- ¼ cup all-purpose flour
- 3 cups chicken stock or broth
- 2 tbsp red wine vinegar
- 2 tbsp flat parsley freshly chopped for garnish
Instructions
- Prep vegetables –slice onions into ½” slices, peel and cut carrots into 1” slices, cut celery into ½” pieces, and slice garlic.2 medium onions, 3 carrots, 3 celery stalks, 6 cloves garlic
- Season the chicken with Black Garlic Seasoning, onion powder, salt, and pepper.6 chicken quarters, 1 tsp Black Garlic Seasoning, 1 tsp onion powder, 2 tsp kosher salt, 1/2 tsp black pepper
- Preheat oven to 350°F/175⁰C.
- Add two tablespoons of the butter, along with the olive oil to the skillet or Dutch oven over medium heat. Once butter is foamy, add chicken to pan skin side down, cover and cook 3-4 minutes, until the chicken is nicely browned. Flip chicken, cover and cook another 3-4minutes, then remove from pan and set aside.4 tbsp butter, 2 tbsp olive oil, 6 chicken quarters
- Turn the temperature up to medium-high and add the onions, carrots, and celery. Cook for approximately 5 minutes, stirring often, until the vegetables begin to caramelize. Add in the garlic, stirring for 30 seconds, until fragrant.2 medium onions, 3 carrots, 3 celery stalks, 6 cloves garlic
- Add the rest of the butter to the vegetables and when melted, add in the flour. Stir constantly to fully incorporate the flour with the melted butter and vegetables. Cook for 2-3 minutes, until the flour turns a light brown and has a nutty aroma.4 tbsp butter, 1/4 cup all-purpose flour
- Pour in the chicken stock, stirring gently to combine. Remove from heat, then stir in the red wine vinegar. Nestle the chicken pieces back into the pan with the gravy and vegetables. Cover and bake for 2.5-3 hours.3 cups chicken stock, 2 tbsp red wine vinegar
- Remove from oven, garnish with freshly chopped parsley. Serve with mashed potatoes or jasmine rice, if desired.2 tbsp flat parsley
Notes
Store any leftovers in a tightly sealed container in the refrigerator up to three days.
Adjust seasonings according to taste and preference. Feel free to substitute other root vegetables in place of the carrots as you prefer.
Nutrition
Calories: 526kcalCarbohydrates: 16gProtein: 28gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 165mgSodium: 1159mgPotassium: 601mgFiber: 2gSugar: 5gVitamin A: 5568IUVitamin C: 7mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!