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
  1. Cut chicken fat from cavity and chop it with salt, pepper, and thyme, and place it inside the cavity.
  2. Heat the butter and oil til hot and cook the chicken on its side til brown and puffy. Turn and cook the other sides.
  3. Remove chicken to a plate and briefly stir the carrot, onion, garlic, and herbs in the butter.
  4. Add the wine and deglaze the pan.
  5. Return the chicken to the pan and bake, breast side down, for 20 minutes at 325.
  6. Flip the chicken breast side up and bake another 20-25 minutes
  7. When leg juices run clear, chicken is done. Remove from heat and let sit 10 minutes, then slice and serve with sauce..

Servings: 4

Source: Good Cheap Food by Miriam Ungerer