Braised Chicken with Potatoes, Peppers, and Onions
Chicken, veggies and potatoes slowly braised in a casserole until tender and all the flavors have combined into a simple but heavenly dish.
Total Time
1hr 30min
5.0
1 Rating
Author: Chef's Opinion
Servings:
4
Ingredients
•
1/3
cup
Rendered Goose Fat
or Butter
•
1.3
lb
Small
Potatoes
•
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
•
4
Bone-In, Skin-On Chicken Legs
•
to taste
Granulated Garlic
•
to taste
Sriracha
Cooking Instructions
1.
Preheat your oven to 350 degrees F (175 degrees C)
2.
To an ovenproof casserole dish add Rendered Goose Fat (1/3 cup).
3.
Add Potatoes (1.3 lb), Onions (2), Red Bell Pepper (1), and Yellow Bell Pepper (1).
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.
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”.
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).
7.
Add to the casserole dish.
8.
Braise in the oven until the chicken is cooked through, about 45 minutes to 1 hour, depending on the size of the legs.
Nutrition Per Serving
CALORIES
668
FAT
46.9 g
PROTEIN
22.6 g
CARBS
40.6 g
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