Directions
- 1Season both sides of the chicken with kosher salt and black pepper.
- 2Thin slice two Spanish onions, 10 to 12 garlic cloves, and large dice a few Yukon gold potatoes.
- 3Add enough olive oil to coat a pan over medium to high heat.
- 4Once the olive oil is hot, sear both sides of your chicken.
- 5Transfer the seared chicken into a casserole dish that can go into the oven.
- 6Remove excess fat from the pan, leaving only a tablespoon or two.
- 7Slightly lower the heat and add the onions and garlic to the pan.
- 8Cook the onions until they soften and get a little bit of color.
- 9Add about a tablespoon of flour and cook for a minute or two to thicken the liquids and create gravy.
- 10Add the chopped potatoes, minced thyme, and rosemary.
- 11Add about one cup of chicken stock.
- 12Once the initial cup of stock comes to a simmer, add the rest of the quart of chicken stock.
- 13Bring the stock to a simmer.
- 14Carefully bury the chicken in the simmering stock.
- 15Cover the dish with foil.
- 16Place the covered dish on top of a lined half sheet tray.
- 17Bake in a 350°F oven for about 2 hours.
- 18Garnish with fresh parsley.
Ingredients
- 8 pieces chicken legs, thighs or drumettes
- kosher salt
- black pepper
- 2 Spanish onions, thin sliced
- 10 cloves garlic cloves
- 8 potatoes Yukon gold potatoes, large diced
- 2 tbsp olive oil
- 1 tbsp flour
- 3 sprigs thyme, minced
- 1 sprigs rosemary, minced
- 1 quart chicken stock
- fresh parsley
Equipment
pancasserole dishfoillined half sheet trayoven
Tips
- When prepping ingredients, also look at the method and pay attention to the order. If ingredients go in at the same time, keep them together to have a visual set of instructions.
- Use a lined half sheet tray under the casserole dish in the oven to catch any spills.
- Serve over mashed potatoes.
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