Tag Archives: braised chicken

braised chicken breasts & garlic mash

despite having a mostly vegetarian diet, i love braised meat of any sort.

dear lord look at that gravy, salt, fat, and garlic content.

& tell me that isn’t heaven.

go ahead, i dare you.

braised chicken breasts
2 large bone-in, skin on, organic chicken breasts or thighs
2 large carrots (or pack of baby carrots)
2 stalks celery
1 onion, halved and sliced thickly
1/2 c. pearl onions
1 leek
1 clove garlic, minced
9 – 10 thickly sliced crimini mushrooms
low-sodium chicken stock
fresh thyme, rosemary, marjoram, sage
5 potatoes
butter
s/p/evoo

preheat oven to 300F/150C
using a mortar and pestle, grind herbs with about a tablespoon of good olive oil and a tsp ea of salt and pepper. gently rub herb mixture on chicken meat, under the skin. if using thighs, marinate in mixture for 30 minutes to an hour.
in a large dutch oven, heat olive oil and sear chicken breast over medium-high heat until browned on both sides. remove, set aside. drain some oil.
in the same pot, reduce heat to medium, add garlic until fragrant then add aromatics (celery, carrot, onion) and gently saute veg until fragrant.
add a sprig of thyme, mushroom, and sliced leek, saute.
season with s/p
return chicken to pot and gently pour chicken stock until covered halfway.
cover and place in the oven for 3 – 4 hours or until chicken is fall-off-the-bone tender

in the last hour of braising, peel & boil potatoes in salted water with a sprig of rosemary. when soft, after about 15 minutes, mash and add generous amounts of cream, butter (3tbsp), and herbs of your choice. i generally like to saute the herbs in some butter and add the flavored butter to the potatoes. yum.

separate yummy bits and drippings, set aside. in a large pan, melt 2 tbsp butter and a tbsp of  flour. whisk to make a roux. add drippings and stir until
errthing is gravy.

enjoy

{think about going to the gym but then just food coma and die.}

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