Maggie May's StoryI'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)
extra virgin olive oil
1 1/2 c
pearl onions, peeled
garlic, lightly crushed
baby carrots, rinsed
salt and pepper to taste
2Heat 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.
5Put pan back on heat and add chicken stock, bay leaf, garlic, thyme, onions and carrots to the pan.
6Lay chicken skin side up in pan. rearrange your onions and carrot to make room for it if you have to.