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Braised and Roasted Chicken With Vegetables

2-tbsp Bold Extra Virgin Olive Oil (Cerasuola, Leccino, Nevadillo Blanco, Picual)
4 skinless chicken thighs
Sea salt and freshly ground black pepper
1 skin-on chicken breast, split to yield 2 halves
3 leeks, trimmed, cleaned and chopped
4 carrots, chopped
6 celery ribs, chopped, leaves reserved for garnish
12 to 16 oz cremini, shiitake, button or other fresh mushrooms, quartered or sliced
3 to 4 sprigs fresh thyme or rosemary
(Better yet, substitute Tuscan Herb or Herb de Provence for the Olive Oil)
3-cups chicken stock
~Heat the oven to 350. Put the olive oil in a roasting pan or Dutch oven over medium heat. Sprinkle the thighs with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, add the breast halves, skin side down. Brown well, then flip and cook for just 1 minute; remove to a separate plate.
~Put the leeks, carrots, celery, mushrooms, herbs in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes
~Nestle the thighs among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (the amount will depend on the breadth of your pan; add a little more if necessary)
~Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400-degrees and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer
~Transfer the vegetables to a platter. You can either serve by: slicing the breasts and shred the thigh meat and laying the meat on top of the vegetables; or cut the thigh & breast pieces in half ~Garnish with reserved chopped celery leaves

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