If you are looking for the most tender, fall off the bone, chicken then this recipe is for you. This recipe is easiest if you use a pan that can go both under the broiler and on top of the stove. Serves 2.
Ingredients:
- Enough bone in, skin on, chicken for two. White or dark meat.
- Drizzle of olive oil
- 1 Onion, sliced thick
- 1 Celery stalk cut in 2-3 pieces
- 1 Garlic clove, crushed
- 1/4 Teaspoon dried thyme or 4 sprigs fresh
- 1/2 Cup chicken stock
- 1/2 Cup white wine
- 2 Tablespoons butter
- Salt and pepper
For the polenta, use the “Corn Meal Mush” recipe on the back of Quaker Oats Yellow corn meal or your favorite polenta product.
Directions: Preheat oven broiler
Place the sliced onions, celery pieces and garlic in the bottom of an oven proof pan. Place the chickens pieces, skin up, on top of the vegetables. Drizzle with olive oil then season with the thyme, salt and pepper. Broil for 8-10 minutes just until the skin browns.
Remove from oven. Pour in the stock and water around the chicken. Cover tightly with foil. Cook for 45 minutes on top of the stove on low to medium heat (large breasts may need to cook 15 minutes longer) just so the liquid is just at the boil. Remove from the heat, uncover and let it rest at least 15 minutes. You can prepare everything to this point ahead and continue below when ready to eat.
Remove the chickens and place on a sheet pan skin side up. Remove all the vegetables from the pan. Add the butter to the liquid and boil on the stovetop to reduce to a sauce. Taste to see if you need more S&P. Preheat the broiler again.
Prepare the polenta according to package instructions. when it is just about done, pop the chickens skin side up under the broiler one more time. Braising has made the skin soft. This will crisp it up again. Watch closely so they do not burn. If you do not plan to eat the skin, you can omit this step.
