DUTCH OVEN CHICKEN QUARTERS
Ingredients
- 4chicken leg quarters
- 32 ozchicken broth
- 1 cwhite wine
- 2celery stalks
- 3 largecarrots
or 10 baby carrots
- 1 largewhite onion
- 4 tbspkickin chicken seasoning
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
DUTCH OVEN CHICKEN QUARTERS
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About this Recipe
Craving incredibly tender, fall-off-the-bone chicken with a rich, savory sauce? These DUTCH OVEN CHICKEN QUARTERS deliver an unforgettable dinner experience, perfect for a cozy night in or a special family meal.
This recipe shines because it leverages the magic of a Dutch oven and the power of slow cooking. By first marinating and then braising the chicken quarters to a golden crisp, you lock in deep flavor and achieve that desirable texture. The subsequent slow cook in a fragrant wine broth sauce ensures every bite is infused with savory goodness.
What you'll experience is incredibly succulent chicken, so tender it practically melts in your mouth. The sauce, rich with white wine, chicken broth, and the sweetness of sautéed carrots, celery, and onion, becomes the perfect accompaniment, begging to be spooned over the meat. The kickin chicken seasoning ensures a robust, satisfying flavor profile, making this a truly comforting and deeply flavorful dish that feels effortless to create.
Customization & Variations
For a slightly different flavor, consider using red wine instead of white, or swap out some of the chicken broth for more wine if you prefer. While the recipe calls for specific vegetables, feel free to add other root vegetables like parsnips or potatoes to the braise for an even heartier meal. You can also adjust the kickin chicken seasoning to your preference, adding more heat or other herbs if desired.
This robust dish is ideal for a comforting dinner any night of the week. Serve it alongside creamy mashed potatoes or crusty bread to soak up every last drop of that amazing wine broth sauce. A simple green salad would round out the meal beautifully.