Braised Chicken Merlot
|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|
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!
Salt and pepper chicken quarters liberally on all sides
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.