This recipe is very special because it brings out childhood memories and triggers that warm feeling fuzzy feeling. Often growing up my mom cooked this fantastic meal. Tonight I was delighted to make it for my husband since I do enjoy any opportunities to share a part of my Russian heritage. Easy to prepare, this Braised Chicken is a sure way to satisfy even the pickiest eater. It’s a breeze to prepare and the best part? It’s light on the budget.
I think many of us have a few dishes that we remember eating as children. Those dishes that remind us of special moments in our lives that can we long to recapture.
- 4 chicken thighs, fat trimmed
- 4 chicken legs
- 2 small onions, sliced thin
- 3 garlic cloves, finely chopped
- 2 small carrots, cubed
- 4 large potatoes, quartered
- 2 cups low sodium chicken stock
- 1/4 red wine
- 1/4 cup tomato sauce
- 1 tbsp cumin
- 1 tbsp paprika
- olive oil
- Preheat oven to 375°
- 1. Season chicken with salt.
- 2. Heat olive oil in a skillet and saute chicken until crispy dark. Set aside.
- 3. In a Dutch oven, over medium heat, saute onions, carrots and garlic in a little olive oil about 5 minutes. Season with cumin and paprika.
- 4. Add red wine and tomato sauce and cook 2 minutes.
- 5. Add chicken stock, bring to a simmer then add potatoes and return chicken to the pot.
- 6. Braise in the oven about 40 min