Braised Chicken

3 hrs 20 min6 servings

Chicken quarters braised low and slow with root vegetables, aromatics, and a rich flour-thickened broth until fall-apart tender.

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prepPreheat oven to 350°F / 175°C
6 chicken quarters	Season chicken with salt, pepper, garlic & onion powder	Sear chicken in butter & oil, 3–4 min per side until browned		Stir in vinegar, return chicken, nestle into vegetables	Braise covered 350°F / 175°C, 2.5–3 hrs	Stir sauce, serve hot with parsley garnish
Salt and pepper, to taste
Garlic powder, to taste
Onion powder, to taste
2 Tbsp butter (for searing)
2 Tbsp olive oil
2 yellow onions, cut into 1/2" slices	Cook onions, carrots & celery, 5 min until caramelized	Add garlic, cook 30 sec	Pour in broth, stir well, taste & adjust seasoning
3 carrots, cut into 1" pieces
3 stalks celery, cut into 1/2" pieces
6 cloves garlic, roughly sliced
2 Tbsp butter (for roux)	Make roux: melt butter, stir in flour until nutty brown
30 g all-purpose flour
720 ml chicken broth
2 Tbsp red wine vinegar
2 Tbsp parsley, chopped, for garnish

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