DUTCH OVEN CHICKEN QUARTERS

Season each chicken leg quarter with about 1 tbsp of kickin chicken seasoning and rub it into the skin and the meat making sure to get the seasoning under the skin. Place back into tray or plate and let marinate while you prepare remaining ingredients.

Prepare and Sauté the vegetables and make the broth that the chicken will cook in. Chop up a large yellow onion into half and then thin slices, and place aside. Then, chop 2 celery stalks into small pieces, and 2 to 3 carrots into slices or chunks. No need to be too precise about how you chop it's just going into the pot for flavor.

Braise chicken leg quarters but first preheat your oven to 400°F.Heat your Dutch oven to high heat on the stovetop, then add in a drizzle of oil place chicken quarters skin side down, and braise until skin is golden and crisp. Set aside on a plate. Into the Dutch oven now on medium heat add in onion slices and sauté until caramelized. Then add in carrots and celery and sauté for about 3 minutes.

Make the broth push aside all the vegetables and form a well in the middle of the sautéed vegetables, then pour in 1 cup of white wine to deglaze and let simmer into a reduction. The alcohol will evaporate and the flavor from the vegetables and the wine will create a flavorful broth for the chicken to cook in. Add the braised chicken quarters back into the vegetables making sure the vegetables are evenly distributed between each chicken quarter. Take some vegetables out onto a plate if that helps. Then pour in 32 oz (4 cups) chicken broth, it should cover the chicken.

Bake chicken leg quarters: Cover the Dutch oven with a lid and bake in a preheated oven at 400°F for about 30-40 minutes or until the meat is tender and falls off the bone. When ready to serve strain out some of the extras in the broth and pour the broth over the chicken and enjoy.