6 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
salt
pepper
garlic powder (to taste)
onion powder (to taste)
4 tablespoons butter
2 tablespoons olive oil
2 yellow onions (cut into 1/2" slices)
3 carrots (cut into 1" pieces)
3 stalks celery (cut into 1/2" pieces)
6 cloves garlic (roughly sliced)
1/4 cup all purpose flour
3 cups chicken broth
2 tablespoons red wine vinegar
2 tablespoons parsley (chopped, for garnish, optional)
Directions
Season the chicken with salt, pepper, garlic and onion powder. Set aside.
Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
Pour in the broth and stir well. Turn off the heat. Taste and adjust the seasonings. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix.
Cover the braiser and transfer to an oven preheated to 350 F. Braise for 2 1/2 to 3 hours.
Remove the chicken from the oven and serve hot with jasmine rice or any other side dish of choice. Give the sauce/gravy a stir before pouring over chicken. Garnish with chopped parsley.
