This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them!
So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds!
It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.
And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!
- 4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
- Salt and pepper (to taste)
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 4 tablespoon butter
- 2 tablespoon olive oil
- 2 yellow onions (cut into 1/2″ slices)
- 2 carrots, diced
- ½ cup mushrooms, chopped
- 6 cloves garlic (roughly sliced)
- 1/4 cup all-purpose flour
- 2 tablespoon butter
- 1 cup shredded Parmesan cheese
- 3 cups chicken broth
- 2 tablespoon red wine vinegar
Season the chicken with salt, pepper, garlic and onion powder. Set aside.
Heat four tablespoons of butter in a braiser over medium heat.
Add the chicken and sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened.
Add the mushrooms and garlic, cook for about 30 seconds more.
Add the remaining butter to the braiser and let it melt.
Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain.
Cook, stirring until the flour turns brown and acquires nutty aroma.
Pour in the broth and red wine vinegar, stir well.
Turn off the heat. Taste and adjust the seasonings.
Add the chicken back, nestling the pieces inside the vegetable mix.
Sprinkle the remaining ½ cup of cheese on top of the chicken.
Cover the braiser and transfer to an oven preheated to 350 F. Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185.
Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice.
Give the sauce/gravy a stir before pouring over chicken.