- Servings : 6 - 8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 60m
Braising is a moist method of cooking that results in juicy, tender meat. This dish is simple, flavorful and can be cooked ahead of time.
- 4 Split Chicken Breast, bone in - skin on
- 6 Drumsticks, bone in - skin on
- 2 tsp Dried Thyme
- 2 tsp Dried Oregano
- 2 tsp Sea Salt
- 2 tsp Freshly Ground Black Pepper
- 6 Fresh Rosemary Sprigs
- 8 Garlic Cloves, smashed & peeled
- 1 Orange, cut into 8ths
- 1/2 - 1 C Orange Juice
- Olive Oil
Heat olive oil in Dutch Oven on stovetop. Combine thyme, oregano, salt & pepper, and season chicken pieces.
Sear chicken (in batches) on both sides. (Skin should turn golden brown and turn easily. If it sticks to pan, then it is not ready to be turned.)
Remove chicken from dutch oven/pan and seaside. Deglaze pan with orange juice. Add garlic cloves, rosemary and orange slices. Bring to a simmer and add chicken to dutch oven/pan.
Cover with tight fitting lid and continue to simmer until chicken is cooked through. Internal temp should read 165 degrees in thickest part of white meat and 175 degrees in dark meat.
Let meat rest 10 minutes before serving.
Short Cut: Make one or two days ahead of time, cool and store in refrigerator. Bring to room temperature and reheat when ready to eat.
Think Out of the Ice Box: Don’t like white meat? Braise chicken thighs instead.