How to Make a House Smell Like A Home {Slow Braised Chicken & Vegetables}

I know I've talked about my man Tom before, Tom Colicchio that is ***fade to Angels singing*** well, this recipe was inspired by Think Like A Chef and any time I have a couple hours before dinner time to start cooking I love to make this. I've made a few changes to it to make the dark meat chicken WITH SKIN as healthy as it gets and it's still FAB. U. LOUS. It's an easy recipe too, about 20 minutes active prep before it goes in the oven and then you can hang out with your kids and watch some TV, go for a walk or yes.... write your blog while it makes itself grand in your oven.

Slow Braised Chicken With Vegetables


WHAT YOU NEED:

• 1 tsp ground black pepper; 1 tsp kosher salt
• 4  large chicken thighs or 8 chicken legs
• 3-4 baby new potatoes per person or 1 larger potato quartered each
• 1   large yellow onion, peeled and cut into 8 pieces
• 4  carrots, peeled, each cut into about 3 pieces
• 1 cup fresh green beans
• 3   celery stalks, peeled, each cut into about 4 pieces
• 4   garlic cloves, peeled
• 4   sprigs of fresh thyme {or 2 tsp dried}
• 4   sprigs of fresh tarragon  {or 2 tsp dried}
• 4-6   cups chicken stock {depends on the size of your pot}

WHAT YOU DO:

Heat the oven to 350 degrees.  Lightly salt & pepper the chicken on the skin side, then, heat a large ovenproof skillet over medium-high heat for a few moments before adding the chicken skin side down and  brown the chicken, about 5 minutes per side. Transfer the chicken to a plate.

Pour off all the fat from the skillet {but don't wipe it clean} and add the onion, carrots, and celery {don't leave out the celery EVEN if you think no one will eat it.... it has a huge impact on the flavor of this dish} and saute, stirring occasionally, over medium heat until the vegetables soften and begin to brown, about 10 minutes. Add the potatoes and the herbs and cook for 5 minutes more. 

Then arrange the chicken, skin side up, over the vegetables and add enough stock to come up to but not over the chicken and bring it to a boil on top of the stove. Transfer the skillet to the oven and gently simmer, uncovered, for 1 1/2 hours.

When the chicken is done it will be very tender and well browned, and the braising liquid will have thickened slightly. Serve the chicken with the braising liquid and vegetables.... yum.