Country Braised Chicken

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 4
  • About This Recipe

    “This dish presents beautifully, yet it’s made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested.”

    Ingredients

  • 2chicken breast halves, with skin and bones
  • 1/2 cupflour
  • 1tablespoononion powder
  • 1teaspoongarlic powder
  • 1/2 teaspoonblack pepper
  • 1teaspoonsalt
  • 1/4 cupmilk
  • 1/4 cupoil
  • 2tablespoons dry white wine (for deglazing) or 2tablespoonschicken broth( for deglazing)
  • 1/2 cupdry white wine, like chablis(optional)
  • 1/2 cupchicken broth( 1 cup if omitting wine)
  • 1mediumonion
  • 1/2 cupchopped fresh parsley( optional – do not substitute dried parsley)
  • Directions

  • Using a sharp knife, remove and discard rib portion from breast halves.
  • Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
  • Combine flour, onion powder, garlic powder, pepper and salt.
  • Place in shallow dish or plastic bag.
  • Pour milk into shallow dish.
  • Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
  • As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
  • When oil begins to bubble, place each chicken piece skin-side down in the skillet.
  • Brown thoroughly on every side.
  • Remove browned chicken from pan.
  • Carefully pour off excess oil.
  • Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
  • (You may use broth for this step if omitting the wine.) Return pan to heat.
  • Add chicken broth and wine (or just broth if omitting the wine).
  • Return chicken to pan.
  • Slice onion into 1/2″ rings and lay them atop the chicken.
  • Add parsley over all.
  • Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
  • Check only twice during cooking to ensure the pan retains adequate liquid.
  • When chicken is done, remove from pan.
  • Boil down (if necessary) remaining liquids to a thick broth.
  • Serve chicken breasts covered with onion and parsley broth.
  • Serves 4.
  • NOTE: This recipe was tested at high altitude.
  • You may need to reduce the amount of liquid and/or the cooking time.
  • Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
  • Goes great with a nice blush wine from your local vineyard.
  • Reviews

  • “I added a bit more garlic, but this was a great dinner.When I began braising, I thought it would be a thin gravy, but it really was beautiful.Very tasty, very easy, very good.”

  • “Very easy and good. I did use thighs but I don’t think that made any difference. It was tender and moist but lacked a tiny bit of something. Its worth trying again but I may add more garlic and more salt. I might use some cayenne pepper and I will still use the wine. good recipe”

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