Braised Chicken.
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Ingredients requirements Braised Chicken:
- Require 7 for chicken pieces, bone-in thighs and legs.
- Provide 4 tbsp for butter.
- Prepare 2 tbsp of olive oil.
- You need 2 yellow onions, chopped.
- Provide 4 - medium carrots, chopped.
- Prepare 4 stalks celery, chopped.
- Provide 6 cloves of garlic, smashed.
- You need 1/4 cup - all-purpose flour.
- You need 4 tbsp red wine vinegar.
- You need 4 cups - chicken broth.
- Need 3 tsp for Chicken Bouillon powder.
- Give 2 tbsp of parsley, chopped, for garnish.
- Give - Salt and pepper (to taste).
- Give Garlic powder (to taste).
- Need - Onion powder (to taste).
Braised Chicken step by step:
- Season chicken with salt, pepper, garlic, and onion powder. Set aside..
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the chicken, cover and let sear for 4 minutes, or until chicken is nicely browned. Flip, cover and continue searing for another 4 minutes. Remove the chicken from the pot and set aside..
- Add the onions, celery and carrots to the Dutch oven. Turn up the temperature to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more..
- Add the remaining butter and let it melt. Add the flour and mix well, ensuring no clumps remain. Cook, stirring until the flour turns brown..
- Pouring the Broth and stir well. Turn off heat. Stir in the red wine vinegar. Add the chicken back into the pot, nestling the pieces inside the vegetable mix..
- Preheat oven to 350 degrees..
- Cover the pot and transfer to the oven..
- Braise for 3 hours..
- Remove the chicken from the oven and let it sit for about 10 minutes. Serve hot on a bed of rice, preferably Basmati. Garnish with parsley..
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