Braised Lemon Rosemary Chicken Thighs
Ingredients
- Cutting the vegetables in moderately large bit size pieces helps to maintain a nice texture and prevents you from trying to get through a meal of mushy squashy vegetables. I left the onion in eighths inside of slicing it because I like to see big pieces of onion.
- yield: 4 to 6 servings
- 6 to 8 chicken thighs bone in-skin on!!!
- 4 stalks celery including leaves, sliced
- 5 carrots trimmed and peeled and sliced in 1/4 t0 1/2 inch rounds
- 4 small Yukon gold potatoes peeled and cut in 1 inch cubes
- 2 sweet onions peeled and cut in eights
- 1 lemon sliced
- 1 teaspoon garlic powder
- 1 quart chicken stock
- 3 6 in. sprigs rosemary
- 2 bay leaves
- olive oil
- salt and pepper to taste
Instructions
- Salt and pepper chicken on both sides. Heat a large dutch oven and cover the bottom with oil. Cooking in batches, brown chicken on both sides for about 3 minutes per side. Remove from Dutch oven and set aside.
- Throw prepared veggies and lemon in the pot that now has all the delicious cooking juices and bits from the chicken. Sauté for 10 minutes stirring often to coat all pieces with oil. Sprinkle with salt and pepper.
- Pour stock into pot with veggies. Stir well, scrape up all the goodies off the bottom. Stir in garlic powder.
- Snuggle chicken pieces down into the veggies and stock. Place rosemary twigs and bay leaves anywhere in the pot your heart desires.
- Cover and cook at 325 degrees for 1 1/2 hours.
- Remove rosemary twigs, bay leaves and lemon rinds before serving. Actually, you can eat the lemon rinds if they suit your taste.
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