Braised Chicken

Ingredients

• 6 pieces of dark meat chicken, bone in (I added a few additonal pieces of skinless chicken thighs too because I had a few in the freezer that needed to be used)

• Salt & Pepper, to taste

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 4 tablespoons butter

• 2 tablespoons olive oil

• 3 large yellow or white onions, quartered

• 4 carots, cut in 1 inch pieces

• 3 stalks of celery, cut into half inches pieces

• 3-4 golden potatoes, quartered

• 10 gloves of garlic, minced

• 1/3 cup flour

• 4 cups chicken broth

• 2 tablespoons red wine vinegar

Season the chicken with salt, pepper, garlic, paprika and onion powder, coat the chicken well and rub that seasoning in. Set chicken aside.

Heat the 2 tablespoons butter and 2 tablespoons of olive oil over a large ditch oven pot, with a lid, over medium heat. Add the chicken and sear them about 3 minutes on each side. With the drums its about 2 minutes per side. Cook chicken in batches not to overcrowd the pan. When chicken is cooked, set aside.

In the same pan, add onions, celery potatoes and carrots and raise heat to medium high. Cook for about 10 minutes, stirring until the vegetables are a bit soft. Add garlic and cook till fragrant.

Add the remaining butter and let it melt. Add in the flour and mix well, till no clumps are formed. Cook the mixture down till the flour smells nutty and turns slightly brown.

Pour in the broth, mix well. Turn the heat off and taste, adjust any seasonings if needed. Stir in the red wine vinegar, add the chicken back into the pot and nestle them in the mixture. Cover with the lid and bake in the oven at 350°F and braise for 2-3 hours, depending on the size of your chicken.

Remove pot from oven and serve warm as is.. or just dip your favorite yummy bread in it. (Make sure to mix the mixture before serving.)