Braised Chicken
Golden, herb-braised chicken pieces simmer in a savory broth with onions, garlic, and a subtle apple note, finished uncovered for lightly crisp skin.
Foto: Spend With PenniesBahan-bahan
- 2½ to 3 pounds bone-in skin-on cut-up chicken pieces
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 large yellow onion (sliced)
- 6 cloves garlic (sliced)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary (slightly crushed)
- 1¼ cups chicken broth (more as needed)
- ½ cup apple juice
Langkah-langkah
Preheat oven to 425°F.
Pat the chicken dry. Season all sides with seasoned salt and pepper.
Heat the oil and butter in a Dutch oven or large oven proof skillet over medium-high heat. Add the chicken skin-side down and brown 4–5 minutes without moving. Flip and brown the second side 2–3 minutes. Transfer to a plate and set aside.
Add the onion and cook for 3–4 minutes until it begins to soften. Add the garlic, thyme, and rosemary and cook for 1 minute more.
Pour in the chicken broth and apple juice, scraping up any browned bits.
Nestle the chicken pieces skin-side up into the liquid. The liquid should come about one-third up the sides of the chicken. Add more or less broth as needed.
Cover and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes or until the chicken reaches 165°F and the skin is lightly browned.
Spoon the pan juices over the chicken before serving.
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