Easiest Way to Cook Perfect Sheree's Southern Braised Chicken

Sheree's Southern Braised Chicken.

You can cook Sheree's Southern Braised Chicken using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sheree's Southern Braised Chicken

  1. You need 5 large of chicken thighs (i use thigh because they give great broth and flavor).
  2. It’s 2 cup of flour.
  3. Prepare 3 large of potatoes diced (i like red, Idaho, or russet).
  4. Prepare 2 large of stalks of celery, diced…. COARSE CHUNKS.
  5. Prepare 1 large of onion, diced.
  6. Prepare 1 small of bell pepper, in coarse cuts.
  7. Prepare 1 of ***** u can use other root veggie like turnip or rutabaga.
  8. You need 4 large of carrots, coarse chunks or use baby carrots!.
  9. It’s 2 tbsp of oil (for cooking).
  10. It’s 2 tsp of oil added to mixing bowl allows seasoning to stick.
  11. It’s of flavor bundle.
  12. Prepare 3 of bay leaves.
  13. It’s 1 tsp of thyme.
  14. You need 1 tsp of rosemary, dried.

Sheree's Southern Braised Chicken step by step

  1. make a spice bundle with either cheese cloth or a nylon stocking…. the mesh should be very tight.. set aside….
  2. take your chicken thighs or even legs…. IF U ARE USING A WHOLE CHICKEN I SUGGEST IT BE CUT INTO PIECES.
  3. DEBONE YOUR CHICKEN THIGHS AND REMOVE SKIN.
  4. place chicken and veggies in a mixing bowl with the 2 T of oil,,,,.
  5. sprinkle them with salt, pepper, garlic powder, paprika…. and mix seasonings over chicken and veggies by hand and really rub seasoning in…
  6. I use my heavy bottom dutch oven or cast iron dutch oven.. put a little oil in the pan and allow to get hot…. flick a little flour in it to see if it sizzles..,.
  7. dredge only chicken pieces in flour..,, shake them so that loose flour falls off..,,fry the thighs until they are brown, THEY ARE NOT DONE!!!! remove from pan and place on a non-porous surface. let sit……
  8. pour out oil in pan should just be a little in the bottom…,add celery, onion and bell pepper (can use red and yellow which are sweeter) scrape up any bits…turn pan to med and stir until semi sift…. about 4-6 minutes. put chicken and juices back in pot… and 3 cups chicken broth… ADD SPICE BUNDLE….. and let cool for 20 min take lid off and cook for another 5-7 minutes,., just until liquid is gone..
  9. if u want to use 2 1/4 cup broth and 1/4 cup white wine like Chardonnay..
  10. **** TASTE BROTH TO SEE IF U NEED MORE SEASONING. remove bundle and discard…,.

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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