Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 pieces of chicken, skin removed
- Salt and freshly ground pepper
- 2 carrots cut into 1/2 inch pieces
- 1 onion cut into chunks
- 2 celery stalks, cut into 1/2 inch pieces
- 1 Granny Smith apple peeled and cut into 8 wedges
- 1 habanero Chile
- 2 cloves garlic, smashed
- 2 dry bay leaves
- 12 sprigs fresh thyme, tied into a bundle
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon concentrated gravy sauce (Gravy Master)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Chicken giblets
- 1/2 cup diced onion
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
Preparation
Step 1
DIRECTIONS:
Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt, pepper, and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero pepper, garlic, bay leaves, and thyme. Season the vegetables with salt and pepper. Sauté until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour and 45 minutes or until the chicken falls off of the bone. In the last half hour, remove the lid and let the liquid reduce.
To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put the gravy back in the pot. Season the gravy with salt and pepper. Keep warm on the stove and add to braised chicken once it is cooked.
SUNNY ANDERSON