Sheree's Southern Braised Chicken Recipe

Name: Sheree's Southern Braised Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large chicken thighs (i use thigh because they give great broth and flavor); 2 cup flour; 3 large potatoes diced (i like red, Idaho, or russet); 2 large stalks of celery, diced.... COARSE CHUNKS; 1 large onion, diced; 1 small bell pepper, in coarse cuts; 1 ***** u can use other root veggie like turnip or rutabaga; 4 large carrots, coarse chunks or use baby carrots!; 2 tbsp oil (for cooking); 2 tsp oil added to mixing bowl allows seasoning to stick; 3 bay leaves; 1 tsp thyme; 1 tsp rosemary, dried

Servings: persons

5 large chicken thighs (i use thigh because they give great broth and flavor)
2 cup flour
3 large potatoes diced (i like red, Idaho, or russet)
2 large stalks of celery, diced.... COARSE CHUNKS
1 large onion, diced
1 small bell pepper, in coarse cuts
1 ***** u can use other root veggie like turnip or rutabaga
4 large carrots, coarse chunks or use baby carrots!
2 tbsp oil (for cooking)
2 tsp oil added to mixing bowl allows seasoning to stick
3 bay leaves
1 tsp thyme
1 tsp rosemary, dried

1
make a spice bundle with either cheese cloth or a nylon stocking.... the mesh should be very tight.. set aside...
2
take your chicken thighs or even legs....
3
IF U ARE USING A WHOLE CHICKEN I SUGGEST IT BE CUT INTO PIECES
4
DEBONE YOUR CHICKEN THIGHS AND REMOVE SKIN
5
place chicken and veggies in a mixing bowl with the 2 T of oil,,,,
6
sprinkle them with salt, pepper, garlic powder, paprika.... and mix seasonings over chicken and veggies by hand and really rub seasoning in..
7
I use my heavy bottom dutch oven or cast iron dutch oven.. put a little oil in the pan and allow to get hot.... flick a little flour in it to see if it sizzles..,
8
dredge only chicken pieces in flour..,, shake them so that loose flour falls off..,,fry the thighs until they are brown, THEY ARE NOT DONE!!!!
9
remove from pan and place on a non-porous surface.
10
let sit.....
11
pour out oil in pan should just be a little in the bottom...,add celery, onion and bell pepper (can use red and yellow which are sweeter) scrape up any bits...turn pan to med and stir until semi sift.... about 4-6 minutes.
12
put chicken and juices back in pot... and 3 cups chicken broth... ADD SPICE BUNDLE..... and let cool for 20 min take lid off and cook for another 5-7 minutes,., just until liquid is gone.
13
if u want to use 2 1/4 cup broth and 1/4 cup white wine like Chardonnay.
14
**** TASTE BROTH TO SEE IF U NEED MORE SEASONING.
15
remove bundle and discard...,

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large chicken thighs (i use thigh because they give great broth and flavor), 2 cup flour, 3 large potatoes diced (i like red, Idaho, or russet), 2 large stalks of celery, diced.... COARSE CHUNKS, and more.

Yes, Sheree's Southern Braised Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheree's Southern Braised Chicken

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