Braised Herby Chicken
Description
This chicken dish is perfect for a Sunday afternoon family dinner. Don’t forget the bread, you don’t want all the delicious jus to go to waste.
Ingredients
Instructions
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Preheat the oven to 350°. Place a large dutch oven or pot on medium high heat on the stove top
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Season the chicken thighs on both sides with salt, pepper, and Herbes de Provence. Add the oil to the sauté pan and place the chicken, skin side down into the pan to brown. Once browned on one side, flip the pieces of chicken and brown the other side. Remove chicken from the pan and set aside.
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Add the vegetables and garlic to the dutch oven and begin to brown. Stirring occasionally so nothing sticks. Season with salt, pepper, and more Herbes de
Provence. Once the vegetables begin to brown, deglaze the pan with dry vermouth, add the chicken stock and then nestle the chicken back into the dutch
oven with everything else.
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Cover and place entire dutch oven into the oven and cook for 2 hours or until the chicken is fork tender.
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Once cooked, remove from the oven and serve with the vegetables and broth.
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Enjoy!
