Braised Chicken Merlot
|Keywords:||Carrot, Onion, red, time, pan, Baby, wine, broth, roast, thyme, oven, stock, Merlot, pearl, braise, thym, tyme, slow-cook|
|2||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||chicken stock|
|salt and pepper to taste|
Pinched by Eileen1952, and 58 more.
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DirectionsPre-heat oven to 400'F
Salt and pepper chicken quarters liberally on all sidesHeat 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.