Braised Chicken

Name: Braised Chicken
Cuisine: American
Ingredients: 7 chicken pieces, bone-in thighs and legs; 4 tbsp butter; 2 tbsp olive oil; 2 yellow onions, chopped; 4 medium carrots, chopped; 4 stalks celery, chopped; 6 cloves garlic, smashed; 1/4 cup all-purpose flour; 4 tbsp red wine vinegar; 4 cups chicken broth; 3 tsp Chicken Bouillon powder; 2 tbsp parsley, chopped, for garnish; Salt and pepper (to taste); Garlic powder (to taste); Onion powder (to taste)

Jacqueline @jaklynmela7

Vacaville, California

Braised Chicken

Jacqueline @jaklynmela7

Vacaville, California

Saved

Ingredients

7chicken pieces, bone-in thighs and legs
4 tbspbutter
2 tbspolive oil
2yellow onions, chopped
4medium carrots, chopped
4 stalkscelery, chopped
6 clovesgarlic, smashed
1/4 cupall-purpose flour
4 tbspred wine vinegar
4 cupschicken broth
3 tspChicken Bouillon powder
2 tbspparsley, chopped, for garnish
Salt and pepper (to taste)
Garlic powder (to taste)
Onion powder (to taste)

Saved

Steps

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.