How to make it

  • Rinse and pat dry your chicken which has been cut up into eight pieces (legs separated from thighs, etc)
  • Dredge lightly in seasoned flour (salt & pepper added) and shake off any excess.
  • In deep skillet on medium high heat, heat olive oil first, and then add butter.
  • Once butter is melted and starts to bubble, add chicken pieces skin down first.
  • You are only browning the chicken, not cooking it, so you want a nice caramelized look to your chicken skins. Flip chicken accordingly, and brown on the other side. As chicken pieces are browned, remove and set aside on separate plate for now.
  • Add anymore remaining chicken pieces to your skillet and do the same browning process until all chicken has been braised.
  • Add a little of the butter if you need to and add onions and shallots, sweat them for 5 minutes.
  • Or you could have made the bacon bits first and used the bacon fat, yum - to braise chicken in.
  • Add garlic and green pepper and cook until soft.
  • Add stock or water, wine, tomatoes and all seasonings. Stir mixture.
  • Add chicken to skillet and cover.
  • Transfer to oven and bake at 325 degrees for 1-1/2 to 2 hours until chicken is extra tender.
  • Serve with hot rice, and condiments.

Reviews & Comments 3

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    " It was excellent "
    pleclare ate it and said...
    This sounds wonderful Leah!
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  • chihuahua 10 years ago
    My heavens this sounds good. I love chicken!
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  • divaliscious 10 years ago
    Do you like your "sauce" to be slighty thickened? After your dish is done, remove chicken for a moment.
    Then taking 1 or 2 tablespoons of flour, mix with 1/2 cup of cold water. Using small whisk or fork, stir till no bumps are in mixture. Add this to "sauce" stir over stove top to thicken up the sauce, then return the chicken to deep skillet for serving.
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