Braised Chicken Merlot

Maggie May Schill


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 vote
10 Min
1 Hr 30 Min


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
2 c
chicken stock
bay leaf
salt and pepper to taste


1Pre-heat oven to 400'F

Salt and pepper chicken quarters liberally on all sides
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.
3Remove browned chicken from pan and set aside.
4Remove pan from heat and de-glaze with wine.
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.
7Put into pre-heated oven, bottom wrack. Braise for about 2 hours, or until chicken temps out on a meat thermometer.

About Braised Chicken Merlot

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French