Braised Chicken

Ingredients

• Chicken, preferably skin-on or dark meat
• Garlic
• Grated ginger
• Shallot
• Flour
• Chicken stock

Instructions

Use an oven-safe skillet.

Sear the chicken top and bottom until a nice crust forms. Do the top first. Set aside.

Saute shallots, garlic, and ginger until soft and fragrant. Stir in a little flour for thickening.

Deglaze with a little chicken stock and scrape up the fond. Turn off the heat.

Return the chicken to the pan and add chicken stock until chicken is covered up to the seared top (crust should be out of the liquid).

Move to the oven and cook for 20-40 minutes, until the chicken is cooked to the desired internal temp.

Remove chicken to rest. If needed, reduce the braising liquid into a sauce. The sauce is good for both the chicken and any vegetables or potatoes served alongside.