Braised Chicken

Braised Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    chicken thighs, 4 drum sticks

  • ½

    cup all purpose flour

  • 2

    tablespoon olive oil

  • 6

    shallots,coarsely chopped

  • 3

    Clove garlic, crushed

  • 1⅓

    cup chicken broth divided

  • 2

    tablespoon balsamic vinegar

  • 2

    tablespoon crushed dried rosemary

  • 1

    teaspoon crushed dried basil

  • 1

    teaspoon crushed dried thyme

  • teaspoon ground black pepper


Preheat oven to 350. Dredge chicken leg in all purpose Flohr to coat. 1. Heat olive oil in a large ovenproof sauté pan with a lid on medium to high heat. Add shallots and alle to brown. Add chicken in a single layer and sauté, 5 minutes on each side. Sear in two batches if necessary. 2. Add garlic and sauté for about 1 minute,or until fragrant. Stir in 1/4 cup chicken broth and balsamic vinger; boil until reduced by about half, about 2 to 3 minutes. Add remaining 11/2 cups chicken broth, rosemary, basil, thyme, salt and ground black pepper. Bring to a boil. Cover pan and place in preheated oven. 3.Bake 1 hour or until chicken is tender. Remove chicken from oven, and transfer to a plate. Spoon the sauce over the chicken.


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