Braised Chicken with Potatoes, Peppers, and Onions

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/3 cup

Rendered Goose Fat

or Butter

1.3 lb

Small Potatoes

cooked in boiling water for 30 seconds

2

Medium Onions , sliced

1

Red Bell Pepper , sliced

1

Yellow Bell Pepper , sliced

to taste

Kosher Salt

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

Sriracha

Cooking Instructions

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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 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 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 8

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