Chicken El Capitan
From divaliscious 16 years ago
- 140 minutes to make
- Serves 6
This one made time and time again at parties, and – a great crowd pleaser, perfect for stretching out the chicken when serving for more than 4 people and might be on a tight budget. This chicken is ever so tender, juicy and the seasonings add a distinctly “adult” flavor to the dish. Read more Serve with rice and of course, have little bowls filled with the extra condiments that allow your guests to pick and choose their toppings for one heck of a delectable and sensational looking entrée. Double the recipe if making for a crowd. See less
Ingredients
- 4 pound chicken all cut up – or your choice of cut up chicken parts with skins still on shopping list
- 3 tablespoons butter shopping list
- 1-1/2 cups carrots – sliced shopping list
- 1 large onion – sliced shopping list
- 4 shallots – sliced shopping list
- 1/2 cup green sweet pepper – sliced shopping list
- 2 garlic cloves – minced shopping list
- 1-1/2 cup stewed tomatoes or canned (whole plum tomatoes are great – 2 cans) shopping list
- 1 cup chicken broth shopping list
- 1 cup red wine (drinkable) shopping list
- 2 tablespoons fresh parsley – chopped shopping list
- 8 peppercorns shopping list
- 1/2 teaspoon curry powder shopping list
- 1/2 teaspoon, thyme shopping list
- 1 teaspoon chili powder shopping list
- 1-1/2 teaspoon salt shopping list
- ***For Braising chicken shopping list
- 2 tablespoons flour shopping list
- salt & pepper shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon olive oil shopping list
- ****For Condiment Choices shopping list
- Serve these in accessible little bowls with spoons so that your guests can choose their toppings shopping list
- 1 cup real bacon bits shopping list
- 1 cup shredded sweetened coconut shopping list
- 1/2 cup yellow currants mixed with 1/2 cup raisins shopping list
- 3/4 cup lightly toasted blanched or slithered almonds shopping list
- ****Equipment Needed: shopping list
- Large casserole dish (My mom and I both use a deep Le Cruset skillet with lid which goes from stove top to oven ), heavy skillet for braising chicken if using casserole dish. shopping list
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.
People Who Like This Dish 6
- aviyah1 Thibodaux, LA
- pleclare Framingham, MA
- yakalom Riverside CA
- pixilatedtoad Land Of Cheese, Up North
- clbacon Birmingham, AL
- divaliscious Dutchess County, NY
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" It was excellent "