Braised Chicken Merlot
Maggie May Schill
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!
2quarters of a chicken (i used two leg and thigh quarters)
3 Tbspextra virgin olive oil
1 1/2 cpearl onions, peeled
4 clovegarlic, lightly crushed
2 cbaby carrots, rinsed
4-5 sprig(s)thyme, fresh
2 cchicken stock
·salt and pepper to taste
How to Make Braised Chicken Merlot
- 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.