Braised Chicken Quarters

Braised Chicken Quarters

A simple dinner to satisfy the crew. This easy dish is Delish!

I love a slow, home cooked meal but I don’t always want to babysit the pan. Braising a few chicken quarters in the oven is perfect for that.

A few aromatics to flavor the chicken and you’re good to go. Chop up a big onion and throw in a handful of garlic cloves.

Toss in a few bundles of fresh thyme and fill the pan with a good chicken stock.

Season the chicken with salt, freshly ground black pepper and a smoky paprika.

Place the pan on a baking dish to catch any drips and cook in a 350 degrees F. oven for 90 minutes. This combo smells fantastic!

Take the chicken out of the pan and you’ve got a wonderfully flavored stock to make a side dish of rice or quinoa with.

While you’re at it, use some of the stock to make a quick gravy.

I don’t let anything go to waste if I can help it. The flavored stock really does make a scrumptious gravy.

Steam a few veggies in the microwave and dinner is ready to serve!

Yeah, it is a simple meal. Sometimes that’s all you need to feed a hungry crew.

Since Spring is here and I’m in and out of the garden these days, this is perfect!

I do hope you’ll give it a try and let us know how it turned out.

Have a beautiful day and as always, keep it delicious!

Till next time ~ much love, Connie

Braised Chicken Quarters

Connie Taylor

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Servings 6 -8 Servings

Ingredients

  

• 6 chicken leg quarters
• 1 lg onion roughly chopped
• 8-10 garlic cloves peeled and left whole
• 5-6 thyme bunches
• 2 C chicken stock
• 1 tbsp smoked paprika
• salt and freshly ground black pepper to taste
• For Quinoa
• 2 C stock from braising liquid
• 1 C quinoa
• salt to taste
• For Gravy
• 1 tbsp butter
• 1 tbsp flour
• 1 C stock from braising liquid
• salt and freshly ground black pepper to taste

Instructions

 

• Preheat oven to 350 degrees F.
• In a large, deep skillet, arrange the chicken quarters to fit snugly.
• Add the onion, garlic and thyme to the skillet.
• Add enough stock to the pan to reach at least halfway up the chicken quarters.
• Sprinkle the smoked paprika over the quarters.
• Season with salt to taste.
• Cook in oven 90 minutes.
• The internal temp of the chicken should be no less than 170 degrees F.
• Remove from oven and set chicken pieces aside on a platter.
• Cover with foil to rest.
• Remove the onion and garlic from the pan and set aside for serving with the chicken.
• Measure the remaining liquid and add water if needed to make 3 cups total liquid and set aside.

To make the quinoa

• Use 2 cups of the left over stock to combine with the quinoa in a small pan.
• Cover with a lid and bring to a boil.
• Turn heat down and simmer 20 minutes.
• Fluff with a fork and keep covered until ready to serve.

To make gravy

• Use the skillet from braising the chicken to heat over med/hi.
• Add one tablespoon of butter and melt.
• Whisk in 1 tablespoon of flour and cook 1 minute.
• Whisk 1 cup of the reserved stock into the mixture and simmer until thickened.
• Serve with the braised chicken and quinoa.

Notes

Recipe by: Connie Taylor @Happybellyfoodie.com