Oven-Braised Chicken

"This recipe is in Fine Cooking 101 Tips magazine. It is simple and delicious! When I make it for guests they think I'm an awesome cook! The description says it serves 4, but I always have left overs. This is great served with mashed potatoes. (Note in place of vegetable oil, I use coconut oil)"
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins




  • Position rack in center of oven.Pre-heat oven at 350 degrees.
  • Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
  • Drain in a colander, then shower with cold water to stop the cooking.
  • Peel the onions, leaving enough fo the root end intact.
  • Season the chicken pieces generously with salt and pepper.
  • In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
  • Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
  • Transfer chicken to plate and pour out fat.
  • Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
  • Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
  • Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
  • Add the chicken broth and bring to a boil.
  • Return the chicken pieces to the pan and cover.
  • Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
  • With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
  • Discard the thyme sprigs.
  • Skim off as much fat as possible from the sauce.
  • Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
  • Pour the sauce over the chicken and sprinkle with thyme leaves and serve.

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