Braised Chicken Quarters
A simple dinner to satisfy the crew. This easy dish is Delish!
I love a slow, home cooked meal but I don’t always want to babysit the pan. Braising a few chicken quarters in the oven is perfect for that.
A few aromatics to flavor the chicken and you’re good to go. Chop up a big onion and throw in a handful of garlic cloves.
Toss in a few bundles of fresh thyme and fill the pan with a good chicken stock.
Season the chicken with salt, freshly ground black pepper and a smoky paprika.
Place the pan on a baking dish to catch any drips and cook in a 350 degrees F. oven for 90 minutes. This combo smells fantastic!
Take the chicken out of the pan and you’ve got a wonderfully flavored stock to make a side dish of rice or quinoa with.
While you’re at it, use some of the stock to make a quick gravy.
I don’t let anything go to waste if I can help it. The flavored stock really does make a scrumptious gravy.
Steam a few veggies in the microwave and dinner is ready to serve!
Yeah, it is a simple meal. Sometimes that’s all you need to feed a hungry crew.
Since Spring is here and I’m in and out of the garden these days, this is perfect!
I do hope you’ll give it a try and let us know how it turned out.
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
Braised Chicken Quarters
- 6 chicken leg quarters
- 1 lg onion (roughly chopped)
- 8-10 garlic cloves (peeled and left whole)
- 5-6 thyme bunches
- 2 C chicken stock
- 1 tbsp smoked paprika
- salt and freshly ground black pepper to taste
- For Quinoa
- 2 C stock from braising liquid
- 1 C quinoa
- salt to taste
- For Gravy
- 1 tbsp butter
- 1 tbsp flour
- 1 C stock from braising liquid
- salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees F.
- In a large, deep skillet, arrange the chicken quarters to fit snugly.
- Add the onion, garlic and thyme to the skillet.
- Add enough stock to the pan to reach at least halfway up the chicken quarters.
- Sprinkle the smoked paprika over the quarters.
- Season with salt to taste.
- Cook in oven 90 minutes.
- The internal temp of the chicken should be no less than 170 degrees F.
- Remove from oven and set chicken pieces aside on a platter.
- Cover with foil to rest.
- Remove the onion and garlic from the pan and set aside for serving with the chicken.
- Measure the remaining liquid and add water if needed to make 3 cups total liquid and set aside.
To make the quinoa
- Use 2 cups of the left over stock to combine with the quinoa in a small pan.
- Cover with a lid and bring to a boil.
- Turn heat down and simmer 20 minutes.
- Fluff with a fork and keep covered until ready to serve.
To make gravy
- Use the skillet from braising the chicken to heat over med/hi.
- Add one tablespoon of butter and melt.
- Whisk in 1 tablespoon of flour and cook 1 minute.
- Whisk 1 cup of the reserved stock into the mixture and simmer until thickened.
- Serve with the braised chicken and quinoa.
Recipe by: Connie Taylor @Happybellyfoodie.com
Evelyn W White says
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