Savor the rich flavors of our Hearty Braised Chicken with Caramelized Veggies. This comforting dish combines tender chicken quarters with perfectly caramelized vegetables, creating a warm and satisfying meal that’s perfect for any occasion.
My husband and kids absolutely love this Braised Chicken recipe. It’s become a weekend staple in our home, especially during cooler months. The aroma of chicken braising with onions, carrots, and celery fills the house, making everyone eagerly anticipate dinner. It’s not just a meal; it’s an event that brings us together, sharing stories and enjoying every bite of this flavorful, hearty dish.
Why This Hearty Braised Chicken with Caramelized Veggies
- Tender and Juicy: The slow braising process ensures the chicken is incredibly tender and flavorful.
- Caramelized Vegetables: Onions, carrots, and celery caramelized to perfection, adding depth and sweetness to the dish.
- Rich Sauce: A savory, well-seasoned sauce made with chicken broth, butter, and a hint of red wine vinegar.
- Versatile Ingredients: Works well with chicken quarters, drumsticks, thighs, or breasts, making it adaptable to your preferences.
Ingredients:
- 6 chicken quarters (or substitute with 6 chicken drumsticks, thighs, or breasts)
- Salt and pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- 60 g (4 Tbsp) butter
- 30 ml (2 Tbsp) olive oil
- 2 yellow onions (cut into 1.3 cm/0.5″ slices)
- 3 carrots (cut into 2.5 cm/1″ pieces)
- 3 stalks celery (cut into 1.3 cm/0.5″ pieces)
- 6 cloves garlic (roughly sliced)
- 30 g (1/4 cup) all-purpose flour
- 710 ml (3 cups) chicken broth
- 30 ml (2 Tbsp) red wine vinegar
- 15 g (2 Tbsp) parsley (chopped, for garnish)
Directions:
- Season Chicken: Season the chicken with salt, pepper, garlic powder, and onion powder. Set aside.
- Sear Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover, and sear for 3-4 minutes until browned. Flip, cover, and sear for another 3-4 minutes. Remove the chicken and set aside.
- Caramelize Vegetables: Increase heat to medium-high. Add onions, celery, and carrots to the braiser, cooking for about 5 minutes until slightly caramelized. Add garlic and cook for 30 seconds more.
- Prepare Sauce: Add remaining butter to the braiser and let it melt. Stir in flour, cooking until browned and nutty. Pour in chicken broth, stirring well. Turn off the heat, taste, and adjust seasonings. Stir in red wine vinegar.
- Braise Chicken: Return chicken to the braiser, nestling pieces into the vegetable mix. Cover and transfer to a preheated 175°C (350°F) oven. Braise for 2.5 to 3 hours.
- Serve: Remove chicken from the oven and serve hot with jasmine rice or your favorite side dish. Stir the sauce before pouring over chicken and garnish with chopped parsley.
Notes:
- Substitutions: Substitute chicken quarters with drumsticks, thighs, or breasts as per preference.
- Cooking Tips: For a quicker version, sear chicken and cook vegetables on the stove, then transfer to a slow cooker for 6-8 hours on low.
- Nutritional Info: This dish is high in protein and provides a good amount of vegetables, making it a balanced meal.
