Braised Chicken with Potatoes, Peppers, and Onions

12 INGREDIENTS • 8 STEPS • 1HR 30MINS

Braised Chicken with Potatoes, Peppers, and Onions

Recipe

5.0

1 rating

Chicken, veggies and potatoes slowly braised in a casserole until tender and all the flavors have combined into a simple but heavenly dish.

Braised Chicken with Potatoes, Peppers, and Onions

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Chicken, veggies and potatoes slowly braised in a casserole until tender and all the flavors have combined into a simple but heavenly dish.

1HR 30MINS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings

4

us / metric

1/3 cup

Rendered Goose Fat

or Butter

1.3 lb

cooked in boiling water for 30 seconds

2

Medium Onions, sliced

1

Red Bell Pepper, sliced

1

Yellow Bell Pepper, sliced

to taste

to taste

Freshly Ground Black Pepper

to taste

Garlic Paste

2 cups

Chicken Broth

up to 1 qt for more "sauce"

4

Bone-In, Skin-On Chicken Legs

to taste

Granulated Garlic

to taste

Nutrition Per Serving

VIEW ALL

Calories

668

Fat

46.9 g

Protein

22.6 g

Carbs

40.6 g

Braised Chicken with Potatoes, Peppers, and Onions

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Preheat your oven to 350 degrees F (175 degrees C)

step 2

To an ovenproof casserole dish add Rendered Goose Fat (1/3 cup).

step 2 To an ovenproof casserole dish add Rendered Goose Fat (1/3 cup).

step 3

Add Potatoes (1.3 lb), Onions (2), Red Bell Pepper (1), and Yellow Bell Pepper (1).

step 3 Add Potatoes (1.3 lb), Onions (2), Red Bell Pepper (1), and Yellow Bell Pepper (1).

step 4

Season with Freshly Ground Black Pepper (to taste), Kosher Salt (to taste) and Garlic Paste (to taste). Roast in the oven until the onions start to caramelize, 30-45 minutes. It might take more or less time, depending on your onions - so keep an eye on them.

step 4 Season with Freshly Ground Black Pepper (to taste), Kosher Salt (to taste) and Garlic Paste (to taste). Roast in the oven until the onions start to caramelize, 30-45 minutes. It might take more or less time, depending on your onions - so keep an eye on them.

step 5

Add Chicken Broth (2 cups) if you want the dish to be dry (meaning no or little liquid) when done, or 1 quart of broth if you want enough liquid to serve as a “sauce”.

step 5 Add Chicken Broth (2 cups) if you want the dish to be dry (meaning no or little liquid) when done, or 1 quart of broth if you want enough liquid to serve as a “sauce”.

step 6

Cut large slashes in the skin of the Bone-In, Skin-On Chicken Legs (4) and season with Kosher Salt (to taste), Granulated Garlic (to taste) and Sriracha (to taste).

step 7

Add to the casserole dish.

step 7 Add to the casserole dish.

step 8

Braise in the oven until the chicken is cooked through, about 45 minutes to 1 hour, depending on the size of the legs.

step 8 Braise in the oven until the chicken is cooked through, about 45 minutes to 1 hour, depending on the size of the legs.

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Budget-Friendly

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