braised chicken merlot

★★★★★ 1 Review
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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!

★★★★★ 1 Review
serves 2-3
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For 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
    thyme, fresh
  • 2 c
    merlot
  • 2 c
    chicken stock
  • 1
    bay leaf
  • salt and pepper to taste
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How To Make braised chicken merlot

  • 1
    Pre-heat oven to 400'F Salt and pepper chicken quarters liberally on all sides
  • 2
    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.
  • 3
    Remove browned chicken from pan and set aside.
  • 4
    Remove pan from heat and de-glaze with wine.
  • 5
    Put pan back on heat and add chicken stock, bay leaf, garlic, thyme, onions and carrots to the pan.
  • 6
    Lay chicken skin side up in pan. rearrange your onions and carrot to make room for it if you have to.
  • 7
    Put into pre-heated oven, bottom wrack. Braise for about 2 hours, or until chicken temps out on a meat thermometer.
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