braised chicken is a revelation

Even though it is still 80 degrees out I think I am starting to get into cool weather nesting mood. Today, all I want to do is cook. Not like, single girl throwing a meal together, but something that makes the whole house smell good and warm and delicious. I turned to the experts of comfort food: the Deens. While I tend to shy away from Paula "Everything has 2 lbs of butter" Deen's recipes, I do have a cookbook from her sons: The Deen Bros. Take it Easy. There is a lot of casserole in there, a little more midwest than my usual cooking, but I have found this one recipe that is a serious gem. I have made it probably 5 times and it is so simple, but tastes like so much more. 

You ready for this?

It is called Quick Braised Chicken with Rosemary and Potatoes. Try it. (Adapted from the Deen bros)

Ingredients: 

2 teaspoons salt, plus additional for seasoning

2 teaspoons black pepper

3 tablespoons olive oil (I usually just do a few glugs)

2 garlic cloves, minced (I use the pre-chopped in a jar)

1 1/2 tablespoons fresh squeezed lemon juice (about 1 lemon)

1 teaspoon dried rosemary 

2-3 lbs of chicken legs, with bone

1 pound small new red potatoes, cut into 8ths. 

1 onion, cut into chunks 

1. Preheat the oven to 400 degrees F

2. In a small bowl, whisk together the salt, pepper, olive oil, garlic, lemon juice and rosemary 

3. Place chicken in a large broiler-proof baking pan. Season with salt and pepper. Add potatoes and onions around the chicken. Pour the rosemary sauce over the chicken and make sure everything is coated.

4. Cover with aluminum foil and bake for 25-30 minutes. Uncover and switch to broil for 5-10 minutes, or until the juices run clear for the chicken and it looks yummy and browned. 

Serve hot (about 3-4 people) with the juices spooned on top. 

YUM.

Since I am a poor grad student I save the chicken bones and make stock with them :) 

I also pour about 1/4 cup of chicken stock if I have some around in the pan to make a bit more gravy.