Eats: Slow Roasted Chicken

I made a delicious braise!

I didn’t write down the recipe, but this is what I did:

I browned the seasoned chicken in hot extra virgin olive oil in an enameled cast iron pan. I removed the seared chicken to a plate. I got rid of the old oil and added some new oil. I sautéed onions, bell peppers and garlic seasoned with sea salt and black pepper. I added some chicken stock, lemon juice, sea salt and pepper and brought it to a boil. I reduced it to a simmer, added a tiny bit of parsley, some lemon zest and the chicken. I covered the pan and placed it in a 275 degree oven for an hour and a half. I removed the chicken dish, placed it back on a burner and added some rice. I simmered it, partially covered, until the rice was cooked. I let the dish rest off the heat and covered for 10 minutes. I removed the top and crisped the chicken dish in a 400 degree oven for 10 minutes. This was so delicious!!

I would have liked to add some more parsley for the top, but I was out!

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