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.

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Braised Chicken with Potatoes, Peppers, and Onions

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

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

https://chefsopinion.org/

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

Love This Recipe?

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 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 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

Budget-Friendly

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