Braised garlic chicken with roasted vegetables

Braised Garlic Chicken with Roasted Vegetables

I love this, I hope you do as well.

Ingredients

Chicken

1 Kosher Chicken, quartered (breast and wing, leg and thigh)
1 tbs. Vegetable Oil
2 cloves Garlic, crushed and chopped
2 tsp. Kosher White Israeli Wine
2 sprigs Thyme, whole
1 Sprig Parsley,
1 Bay Leaf,
Salt and freshly Ground Black Pepper to taste

Roasted Vegetables

1 cup of Kosher Chicken Stock
1 lb. Pearl Onions, whole, peeled
3 lbs. Potatoes, quartered
2 Red Bell Pepper, chopped
2 Carrots, sliced
2 stalks Celery, sliced
1 lb. Mushrooms, whole
8 cloves Garlic, crushed
Salt and freshly Ground Black Pepper to taste

Directions

Preheat the oven to 300 degrees F.

In a large frying pan add a little oil and wait until the oil becomes smoking hot. Add the garlic and sauté for about one minute. Add the chicken quarters, skin side down, the thyme, parsley, bay leaf and season with salt and pepper. When the skin begins to light brown add the wine and cover for about 3 minutes. This whole braising process should not take more then 6 minutes.

In a large roasting pan add all the vegetables. Remove chicken from the skillet and place on top of the vegetables. Pour the contents of the skillet on top of the vegetables. Add the chicken stock and cover the pan. Roast for 2 hours and remove the cover. Continue roasting for another 30 minutes or so until the chicken has browned.

Serve with a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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