1Season both sides of the chicken with kosher salt and black pepper.
2Season both sides of the chicken with kosher salt and black pepper.
3Season both sides of the chicken with kosher salt and black pepper.
4Thin slice two Spanish onions, 10 to 12 garlic cloves, and large dice a few Yukon gold potatoes.
5Thin slice two Spanish onions, 10 to 12 garlic cloves, and large dice a few Yukon gold potatoes.
6Thin slice two Spanish onions, 10 to 12 garlic cloves, and large dice a few Yukon gold potatoes.
7Add enough olive oil to coat a pan over medium to high heat.
8Add enough olive oil to coat a pan over medium to high heat.
9Add enough olive oil to coat a pan over medium to high heat.
10Once the olive oil is hot, sear both sides of your chicken.
11Once the olive oil is hot, sear both sides of your chicken.
12Once the olive oil is hot, sear both sides of your chicken.
13Transfer the seared chicken into a casserole dish that can go into the oven.
14Transfer the seared chicken into a casserole dish that can go into the oven.
15Transfer the seared chicken into a casserole dish that can go into the oven.
16Remove excess fat from the pan, leaving only a tablespoon or two.
17Remove excess fat from the pan, leaving only a tablespoon or two.
18Remove excess fat from the pan, leaving only a tablespoon or two.
19Slightly lower the heat and add the onions and garlic to the pan.
20Slightly lower the heat and add the onions and garlic to the pan.
21Slightly lower the heat and add the onions and garlic to the pan.
22Cook the onions until they soften and get a little bit of color.
23Cook the onions until they soften and get a little bit of color.
24Cook the onions until they soften and get a little bit of color.
25Add about a tablespoon of flour and cook for a minute or two to thicken the liquids and create gravy.
26Add about a tablespoon of flour and cook for a minute or two to thicken the liquids and create gravy.
27Add about a tablespoon of flour and cook for a minute or two to thicken the liquids and create gravy.
28Add the chopped potatoes, minced thyme, and rosemary.
29Add the chopped potatoes, minced thyme, and rosemary.
30Add the chopped potatoes, minced thyme, and rosemary.
31Add about one cup of chicken stock.
32Add about one cup of chicken stock.
33Add about one cup of chicken stock.
34Once the initial cup of stock comes to a simmer, add the rest of the quart of chicken stock.
35Once the initial cup of stock comes to a simmer, add the rest of the quart of chicken stock.
36Once the initial cup of stock comes to a simmer, add the rest of the quart of chicken stock.
37Bring the stock to a simmer.
38Bring the stock to a simmer.
39Bring the stock to a simmer.
40Carefully bury the chicken in the simmering stock.
41Carefully bury the chicken in the simmering stock.
42Carefully bury the chicken in the simmering stock.
43Cover the dish with foil.
44Cover the dish with foil.
45Cover the dish with foil.
46Place the covered dish on top of a lined half sheet tray.
47Place the covered dish on top of a lined half sheet tray.
48Place the covered dish on top of a lined half sheet tray.
49Bake in a 350°F oven for about 2 hours.
50Bake in a 350°F oven for about 2 hours.
51Bake in a 350°F oven for about 2 hours.
52Garnish with fresh parsley.
53Garnish with fresh parsley.
54Garnish with fresh parsley.
Ingredients
8 pieces chicken legs, thighs or drumettes
8 pieces chicken legs, thighs or drumettes
8 pieces chicken legs, thighs or drumettes
kosher salt
kosher salt
kosher salt
black pepper
black pepper
black pepper
2 Spanish onions, thin sliced
2 Spanish onions, thin sliced
2 Spanish onions, thin sliced
10 cloves garlic cloves
10 cloves garlic cloves
10 cloves garlic cloves
8 potatoes Yukon gold potatoes, large diced
8 potatoes Yukon gold potatoes, large diced
8 potatoes Yukon gold potatoes, large diced
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
1 tbsp flour
1 tbsp flour
1 tbsp flour
3 sprigs thyme, minced
3 sprigs thyme, minced
3 sprigs thyme, minced
1 sprigs rosemary, minced
1 sprigs rosemary, minced
1 sprigs rosemary, minced
1 quart chicken stock
1 quart chicken stock
1 quart chicken stock
fresh parsley
fresh parsley
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.