Braised Chicken Merlot
By
Maggie May Schill
@NakedMaggie
1
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!
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!
Ingredients
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2quarters of a chicken (i used two leg and thigh quarters)
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3 Tbspextra virgin olive oil
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1 1/2 cpearl onions, peeled
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4 clovegarlic, lightly crushed
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2 cbaby carrots, rinsed
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4-5 sprig(s)thyme, fresh
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2 cmerlot
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2 cchicken stock
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1bay leaf
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·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.
- 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.
