Classic Rustic Braised Chicken
4 - 6
Not sure if you know this but chicken always has me questioning my cooking skills. I know I’m a good cook. It’s in my blood but man, chicken. And then I whip out my braiser and all fear is lost as this recipe makes me feel like the culinary elite. Can I say that? Let’s just say it amongst friends. This recipe, is rustic, basic, flavorful, perfect, good for dinner parties and to show off your chef skills. Let’s do this because we are top notch. High fives all around! No one is around currently but high fiving the next person I see.
There are steps to this one but it won’t be difficult. You got this!
6 pieces of chicken (thigh, drumstick, breast etc)6 pieces of chicken (thigh, drumstick, breast etc)
3 cups of chicken broth
2 cups of yellow onion
3 carrots, diced
3 stalks of celery, diced
1/4 cup of GF flour
6 cloves of garlic
2 tbsp of red wine vinegar
4 tbsp of butter
2 tbsp olive oil
1/2 tsp of pepper
1 tsp of salt
1 tsp of garlic powder
1 tsp of onion powder
parsley for garnish
Preheat oven to 350
Season the chicken with the salt, pepper, garlic and onion powder. Set aside.
Heat 2 tbsp of butter and 2 tbsp of olive oil over medium heat. I used a braiser if you don’t have one use a pan that is oven safe as well.
Add your chicken and cover for about 3 -4 minutes. When browned, flip and cover again for another 3 -4 minutes. You want a good brown color.
Remove the chicken and set aside.
Add your onions, carrots and celery to the braiser. Stir. Then add garlic and cook for another minute.
Add the rest of your butter. Once melted, add your flour and mix so that there are no clumps. Cook until the flour becomes a brownish color.
Pour in your broth. Turn off heat. Stir in red wine vinegar. Then add your chicken back.
Cover the braiser and transfer to oven. Cook for 2.5 - 3 hours.
I served this over brown rice and it was perfect!