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Recipes
Braised Chicken with Potatoes, Peppers, and Onions
Recipe

12 INGREDIENTS • 8 STEPS • 1HR 30MINS

Braised Chicken with Potatoes, Peppers, and Onions

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.
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Chef's Opinion
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
Rendered Goose Fat
1/3 cup
Rendered Goose Fat
or Butter
Potato
1.3 lb
Small Potatoes
cooked in boiling water for 30 seconds
Onion
2
Medium Onions, sliced
Red Bell Pepper
1
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Garlic Paste
to taste
Garlic Paste
Chicken Broth
2 cups
Chicken Broth
up to 1 qt for more "sauce"
Bone-In, Skin-On Chicken Leg
4
Bone-In, Skin-On Chicken Legs
Sriracha
to taste
Nutrition Per Serving
VIEW ALL
Calories
668
Fat
46.9 g
Protein
22.6 g
Carbs
40.6 g
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Braised Chicken with Potatoes, Peppers, and Onions
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Chef's Opinion
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.
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Potatoes
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