Braised Chicken
- 1 tbsp grapeseed or olive oil
- 1 tbsp butter
- 1 3.5 pound whole chicken
- 1 carrot, chopped finely
- 1 onion, chopped finely (about 1/2 cup)
- 1 clove garlic, sliced
- 1/4 cup dry white wine or water
- 3 sprigs fresh thyme
- Cut chicken fat from cavity and chop it with salt, pepper, and thyme, and place it inside the cavity.
- Heat the butter and oil til hot and cook the chicken on its side til brown and puffy. Turn and cook the other sides.
- Remove chicken to a plate and briefly stir the carrot, onion, garlic, and herbs in the butter.
- Add the wine and deglaze the pan.
- Return the chicken to the pan and bake, breast side down, for 20 minutes at 325.
- Flip the chicken breast side up and bake another 20-25 minutes
- When leg juices run clear, chicken is done. Remove from heat and let sit 10 minutes, then slice and serve with sauce..
Servings: 4