Braised Chicken with Red Onion and Carrots
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.
- 1 tablespoon extra-virgin olive oil
- 1 whole chicken (3 1/2 to 4 pounds), patted dry and quartered
- Coarse salt and ground pepper
- 1 large red onion, cut into 1/2-inch wedges (root end left intact)
- 1 pound carrots (about 8 medium), cut into 2-inch pieces
- 3/4 cup dry white wine, such as Sauvignon Blanc
- 1 tablespoon honey
- Chopped fresh parsley, for serving
Preheat oven to 350 degrees. In a large Dutch oven or other heavy pot, heat oil over high. Season chicken with salt and pepper and add to pot, skin side down. Cook until skin is browned and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate and set aside.
Pour off all but 1 tablespoon fat from pot; reduce heat to medium-high. Add onion and carrots to pot and cook, stirring frequently, until onion is lightly golden, 5 minutes. Add wine and honey and bring to a boil, stirring and scraping up browned bits with a wooden spoon.
Return chicken to pot, skin side up, and add 1 cup water. Return to a boil, then cover and transfer to oven. Cook until chicken is cooked through and liquid is reduced, about 35 minutes. Sprinkle with parsley before serving.