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–+ servings
Braised Chicken

Savory Braised Chicken with Rich Vegetables and Gravy

This comforting braised chicken fills your kitchen with a delicious aroma and rich flavors, making it the perfect dish for sharing.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 quarters Chicken Can substitute with chicken thighs or breasts.
  • 1 Salt Adjust to taste.
  • 1 Pepper Adjust to taste.
For the Vegetables
  • 2 medium Yellow Onions Shallots can be a milder alternative.
  • 3 Carrots Consider parsnips for variation.
  • 2 stalks Celery Can replace with bell peppers.
  • 4 cloves Garlic Can omit for milder flavor.
For the Gravy
  • 4 tablespoons Butter Olive oil makes a great dairy-free substitute.
  • 0.25 cup All-Purpose Flour Substitute cornstarch for gluten-free option.
  • 4 cups Chicken Broth Opt for low-sodium for a healthier choice.
  • 2 tablespoons Red Wine Vinegar Lemon juice works as a nice alternative.
For the Seasoning
  • 1 teaspoon Garlic Powder Minced fresh garlic gives a more robust taste.
  • 1 teaspoon Onion Powder Can be skipped if using fresh onions.
  • 2 tablespoons Fresh Parsley Optional, but brightens the dish.

Equipment

  • Braiser or Dutch Oven

Method
 

Step-by-Step Instructions
  1. Begin by seasoning your chicken quarters generously with salt, pepper, garlic powder, and onion powder. Allow to marinate for at least 15 minutes.
  2. In a large braiser or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add seasoned chicken, skin-side down, browning for about 3-4 minutes until golden. Flip and brown the other side for an additional 3-4 minutes.
  3. In the same braiser, add sliced yellow onions, chopped carrots, and diced celery. Sauté for 5 minutes until slightly caramelized. Add minced garlic and sauté for another 30 seconds.
  4. Add the remaining 2 tablespoons of butter to the vegetables. Once melted, sprinkle ¼ cup of all-purpose flour over the mixture and stir for 2-3 minutes until browned.
  5. Gradually pour in 4 cups of chicken broth while stirring to prevent lumps. Add 2 tablespoons of red wine vinegar and adjust seasoning with salt and pepper.
  6. Return the seared chicken to the braiser, cover with a lid, and transfer to a preheated oven set at 350°F (175°C). Let cook for 2.5 to 3 hours, or until the chicken is fork-tender.
  7. Once braising is complete, remove from the oven. Stir the sauce gently and adjust seasoning as needed. Serve hot over jasmine rice or your favorite side dish, garnished with parsley.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 480mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Consider broiling the chicken for a few minutes after braising for crispy skin. Store leftovers in an airtight container for up to 3 days.

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