Maggie May Schill Recipe

Braised Chicken Merlot

By Maggie May Schill NakedMaggie

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Maggie May's Story

I've been really into braising lately. Chicken merlot is my favorite way to braise chicken, probably because I flippin' love merlot! Also it is easy.
I especially love this recipe because it is a quick (relatively quick that is) braise. No 5 hour wait, about an hour and a half 2 hours and you got yummy chicken!

Burnt my hand pretty bad on that frying pan... be careful guys!


quarters of a chicken (i used two leg and thigh quarters)
3 Tbsp
extra virgin olive oil
1 1/2 c
pearl onions, peeled
4 clove
garlic, lightly crushed
2 c
baby carrots, rinsed
4-5 sprig(s)
thyme, fresh
2 c
2 c
chicken stock
bay leaf
salt and pepper to taste

Directions Step-By-Step

Pre-heat oven to 400'F

Salt and pepper chicken quarters liberally on all sides
Heat a large heavy skillet or frying pan (not a dutch oven)over medium heat. Add olive oil. Bring olive oil up to temperature and brown chicken skin side down until golden brown.

Side note: why not a dutch oven. During the braising part it doesn't let steam release as quickly. It makes for a soggier finish.
Remove browned chicken from pan and set aside.
Remove pan from heat and de-glaze with wine.
Put pan back on heat and add chicken stock, bay leaf, garlic, thyme, onions and carrots to the pan.
Lay chicken skin side up in pan. rearrange your onions and carrot to make room for it if you have to.
Put into pre-heated oven, bottom wrack. Braise for about 2 hours, or until chicken temps out on a meat thermometer.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French