This daring cooks challenge is hosted by Carol and this month is braising. This is probably one of my favorite way to cook. To me, braising means cooking meat or vegetables in a skillet with little no or little oil to create a good sear. Then finish the dish by adding a little liquid to complete the cooking process. I do this quite a bit with my arroz caldo and kare kare.
For this challenge I wanted to try a different type of recipe. I decided to do a Grecian Chicken with potatoes.
3 Lbs of Chicken (I used quarter legs)
1 Lb of Fingerling Potatoes Quartered
4 Cloves of Garlic Minced
1/4 Cup of Butter (melted)
1 Cup of Lemon
2 Tbs of Thyme
1 Tb of Garlic Powder
Salt and Pepper to Taste
Preheat the oven to 400F
Season the chicken with salt and pepper.
Cook the garlic in a large skillet with a little oil. Just enough to prevent the meat from sticking.
Cook the chicken skin side down first to create a nice brown color (about 5 minutes). Cook on both sides.
Remove the chicken from the skillet and place it in a large casserole dish.
Add the potatoes to the casserole dish. Make sure they are spread out to ensure even cooking.
Take the butter, lemon, thyme, let rest of the garlic from the skillet, and powder garlic into a medium bowl.
Mix together until it is fully incorporated.
Pour the mixture over the chicken and potatoes.
Cook for an hour or until the chicken is fully cooked.
Remove from the oven and let it rest for 10 minutes then serve.