Stewed/soft chicken in a pan in the oven?

Amarante

Thu, Apr 14 2022, 3:35 pm

You are looking for an "oven braised chicken" recipe. These start on the stove top because the chicken parts and onions/garlic are sautéed for optimum flavor and then the liquid and other ingredients like veggies are added and it is cooked in the oven - you need a heavy pot so that it cooks well

The cooking method for all braises is essentially the same - saute the protein and savories - add the liquid - bring to a boil briefly and then put in a relatively slow oven to finish cooking

Here is one example - just use potato starch instead of flour for dredging the chicken. You need some kind of "starch" so the chicken sears well and also to thicken the sauce as it cooks.

Garlic and rosemary flavor these delicious chicken legs, and a little tomato paste white wine make a hearty, rustic broth. Don't worry if you don't have whole chicken legs—this recipe works equally as well with a mix of drumsticks and thighs or even just thighs. Braising is an excellent cooking method for chicken legs and thighs.

Oven Braised Rosemary Chicken Legs

Ingredients

3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped red onion
4 cloves garlic, minced
4 large whole, skin-on chicken legs
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour - or use equivalent potato starch to dredge
1 cup dry white wine
2 tablespoons tomato paste
1 medium bay leaf
1 1/2 cups low-sodium chicken broth
4 to 6 sprigs rosemary

In a large deep oven-safe sauté pan, Dutch oven, or saucepan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.

Add the garlic and cook for about 2 minutes longer, stirring occasionally. With a slotted spoon, remove the onion and garlic to a plate and set aside.

Position a rack in the center of the oven and heat to 325 F.

Lightly sprinkle the chicken pieces with salt and pepper, then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.

Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.

Cover and braise in the oven for 1 hour, or until the chicken is tender. The thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer.