This braised chicken is a terrific fall dish, full of hearty, robust flavor. If you prefer to use individual chicken thighs and legs as opposed to chicken thigh-leg quarters, go for it! The chicken and sauce is excellent with rice, noodles or mashed potatoes alongside.
3 Tbs. olive oil
4 bone-in chicken thigh and drumstick quarters (or separate thighs & legs)
3-4 cloves garlic, peeled and thinly sliced
3-4 shallots, peeled and thinly sliced
1 cup chicken broth
1/2 cup dry white wine
1 Tbs. minced fresh herbs such as thyme, rosemary, sage or your favorite combination
2 Bay leafs
2 Tbs. fresh parsley, minced, for garnish
1. Preheat your oven to 375 degrees F.
2. Season the chicken pieces generously with salt and pepper.
3. In a large, oven-proof skillet or braising pan, heat the olive oil over medium-high heat. Cook the chicken in the olive oil until nicely browned, turning once, about 10 minutes total. Depending on the size of your pan, you might have to do the chicken in batches, so as not to crowd the pieces. Transfer the cooked chicken to a platter.
4. Add the garlic and shallots to the pan and cook, stirring, until wilted and golden, 2-3 minutes. Don’t burn the garlic!
5. Add the wine, stock, minced herbs and bay leafs to the pan and deglaze, scraping the bottom of the pan. Bring the sauce to a boil.
6. Add the chicken back to the pan along with any juice from the platter.
7. Cover the cooking pan with a lid and transfer to the preheated oven. Braise the chicken in the oven until it is cooked through and the thickest part of a chicken thigh registers 165 F. when an instant-read thermometer is inserted. This should take around 30-40 minutes. Transfer the chicken pieces to a serving platter.
8. Place the pan with the sauce back onto the stove and bring to a boil. Cook, stirring occasionally, until the sauce is reduced by half, about 7-8 minutes.
9. Drizzle the sauce over the chicken and serve, garnished with the minced parsley.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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