OVEN-BRAISED CHICKEN

Oven-Braised Chicken image

This recipe is in Fine Cooking 101 Tips magazine. It is simple and delicious! When I make it for guests they think I'm an awesome cook! The description says it serves 4, but I always have left overs. This is great served with mashed potatoes. (Note in place of vegetable oil, I use coconut oil)

Provided by LovinGFKids

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

8 small cipolline onions
4 bone-in skin-on medium chicken thighs
4 chicken drumsticks
kosher salt
finely ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 slices bacon, chopped
1 medium carrot, peeled and sliced into 1/4-inch rounds
1 cup dry white wine
3 large fresh thyme sprigs
1 cup reduced-sodium chicken broth
2 teaspoons fresh thyme leaves

Steps:

Position rack in center of oven.Pre-heat oven at 350 degrees.
Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
Drain in a colander, then shower with cold water to stop the cooking.
Peel the onions, leaving enough fo the root end intact.
Season the chicken pieces generously with salt and pepper.
In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
Transfer chicken to plate and pour out fat.
Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
Add the chicken broth and bring to a boil.
Return the chicken pieces to the pan and cover.
Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
Discard the thyme sprigs.
Skim off as much fat as possible from the sauce.
Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
Pour the sauce over the chicken and sprinkle with thyme leaves and serve.