Description
This is the ultimate fall dinner! It’s comfort food at its best with braised chicken and delicious vegetables in a lovely broth. Perfect.
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 6 pounds Chicken Thighs And Breasts With Skin On
- 1 Tablespoon Salt
- 2 teaspoons Black Pepper
- 2 whole Small-medium Yellow Onions, Sliced Into Thick Rings
- 1 pound Brussels Sprouts, Rinsed
- 1 head Garlic, Cloves Separated But Left Unpeeled
- 1 package (16 Oz. Size) Cherry Tomatoes, Rinsed
- 2 whole Red Fresno Chili Peppers, Rinsed And Left As Is
- 6 sprigs Thyme
- 1 whole Lemon, Juiced
- 2 cups Chicken Broth
Preparation
Add the olive oil into a large and heavy pot on high heat. Next, generously season your chicken with salt and pepper. Add some of the chicken to the pot, skin side down. After the skin has browned (about 3-4 minutes), flip to the other side and cook for another 3-4 minutes. Work in batches, setting the chicken aside once it’s seared.
Add all the vegetables into the pot and mix them around in the pot until they start to caramelize or change texture and color (about 3 minutes). Reduce the heat to medium. Add the thyme, lemon juice and chicken stock. Using a spatula, scrape off the tiny bits of chicken that are stuck to the bottom of the pot to deglaze and get all the flavors into the mix.
Add the chicken back into the pot, cover the pot and simmer for 35-45 minutes to marry all the flavors together.
Serve with couscous, rice or pasta. Don’t forget to spoon the lovely broth on top. Enjoy!
Notes: The garlic becomes perfectly roasted and fun to eat by easily popping the flesh out of the slightly charred peel. Do not peel the garlic before cooking because it will burn and won’t give you that gorgeous roasted taste you want. The cherry tomatoes become sweeter and add a literal burst of bright flavor to the dish.
