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Braised Chicken with Red Onion and Carrots

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It doesn't get simpler than this: Chicken and vegetables cook together in one pot for a meal that's low on effort, high on flavor.

Source: Everyday Food, March 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To quarter a chicken, cut out the backbone with kitchen shears, then use a sharp knife to split the breast and separate the thigh and drumstick from the breast and wing.

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Reviews

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How would you rate this recipe?
42
  • emeraldware
    13 NOV, 2013
    I must have done something wrong, because even after searing the chicken skin was all weird and rubbery after the wet-cook portion. Maybe that's supposed to happen? Either that or I messed it up. ANYWAYS I love how the liquid that the chicken and veggies were cooked in was so simple but so utterly delightful. I should cook with wine more often because it really adds a special something. I would make this again.
    Reply

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