Oven Braised Chicken
Merri’s Oven Braised Chicken
1 Chicken, broken down, or several pieces of your favorite chicken part
1 Tablespoon olive oil
3 shallots, diced or one sliced leek
6 whole, peeled, garlic cloves
1 bunch fresh thyme
1/2 cup white wine (I used pinot grigio)
3 cups chicken stock
Preheat oven to 375 Fahrenheit.
Heat olive oil in oven-safe high-sided skillet over medium high heat. Season chicken parts generously with salt and pepper and add to the hot oil. Do not disturb and brown for 2-3 minutes then turn and brown another 2-3 minutes. Remove chicken from the pan.
Pour in the white wine and stir quickly to deglaze the pan and bring up all the brown bits. Add the leeks or shallots, and season with salt and pepper. Stir until a wonderful fragrance rises up, but not so long that the leeks or shallots start to brown. Add back the chicken, skin side up.
Add the thyme and garlic cloves, and pour in chicken stock until it is halfway up the sides of the chicken pieces.
Place the pan, uncovered, into the oven for 30-35 minutes and check the temperature of the meat before removing.
Remove the chicken from the pan and cover to keep warm. Place pan on high heat on the stovetop and bring to a boil, stirring constantly. Reduce to the consistency of sauce you wish, add a pat of butter, and stir until the butter melts. Season if needed.
Serve with potatoes, rice, or noodles as you like.