However, here's Chef Maddy's braised chicken from ON LAVENDER LANE. My editor asked for this recipe after I turned in the manuscript and not only did she and her husband love it, she raved about how yummy her apartment smelled while it was cooking. It's truly a lot easier than it might look at first glance and there's a lot of room to put your own ingredients spin on it. Enjoy!
4 chicken legs (you can use thighs and drumsticks separately, but Maddy prefers to keep themattached)
2 Tablespoons extra virgin olive oil
2 onions, thickly sliced
4 garlic cloves, thinly sliced
1 bay leaf
2 rosemary sprigs
6-8 Roma tomatoes, coarsely diced (you can use regular tomatoes, but Romas hold up better.)
1-2 cups chicken broth
1/2 cup dry white wine (optional)
Season the chicken legs with salt and pepper the night before, or at least eight hours before, if possible. Your chicken will be more flavorable and tender.
Heat a heavy pan over medium heat and when it's warm (test by flicking a bit of water with your fingers into it until it sizzles), add the olive oil.
Using the water test again, when the oil's heated, place the chicken legs into the pan skin side down and cook 12 minutes, or until crisp and brown. (Note: to keep the chicken from sticking to the bottom of the pan, don't turn until it's completely browned. Test occasionally by just lifting a bit at the edges.) Then turn and cook for another 4 minutes.
Remove the chicken from the pan and add your sliced onions. Cook until transluscent, approximately 5 minutes.
Add garlic, bay leaf, rosemary, and cook for an additional 2 minutes.
If you're using wine, now's the time to add it. Simmer, reducing it to half, while scraping up any brown pieces from the bottom of the pan.
Add the diced tomatoes and cook for five minutes. If you haven't used the wine, scrape up the brown bits now.
Arrange the chicken in the pan, skin side up, and pour in any of the juices that collected while it was put aside.
Pour in enough broth to reach halfway up the chicken.
Bring to a boil, then turn down to a simmer. Cover and cook at a low simmer for 45 minutes, checking occasionally.
Discard the bay leaf and rosemary. If necessary, add more salt and pepper to taste.
Serve with braising sauce, including tomatoes and onions, over mashed potatoes.
You can also cover the frying pan (if it's ovenproof) or put into a covered baking pan and cook for 45 minutes, or until done, in a 350 degree oven. But it's much more controllable and, Chef Maddy believes, richer, when cooked stovetop.
To add white meat to the dish, substitute two breasts for one set of legs. Brown them with the legs, but don't add them back to the braise until the last fifteen minutes or they'll be tough. Chef Maddy advises this dish is much richer with legs, and even those who think they don't like dark meat may be surprised at the depth of flavor.
Thanks for visiting! I hope you'll return for my Friday photo and my Saturday snippets from one of my books or a sneak preview of one I'm currently working on.