This succulent and savory dish is best-served family style and is as comforting as a carved turkey smothered in gravy on Thanksgiving day.
The chicken is coated in a vibrant and flavorful dredge and fried to lock in every ounce of flavor. Then, it is braised, low and slow in a rich and aromatic broth. After the chicken has cooked to fall-off-the-bone perfection, the broth is converted into a thick and luscious gravy.
- 1 Fryer Chicken
- 6 tbsp Canola Oil separated
- 2 ½ tsp TAK Seasoning
- Zest and Juice of 1 Lemon
- 1 c Unbleached All Purpose Flour
- 3 tbsp Unsalted Butter
- 2 Shallots thinly sliced
- 3 Cloves of Garlic minced
- 1 c Dry White Wine such as Sauvignon Blanc or Pinot Grigio
- 1 ½ c Unsalted Chicken Broth
- 3 Sprigs of Fresh Rosemary
- 3-4 Sprigs of Fresh Thyme
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
Preheat oven to 325°
Remove the leg quarters, wings and breasts from the chicken, leaving the skin on.* Alternatively, request your butcher carve the chicken. Place the chicken pieces in a large mixing bowl and drizzle with 2 tbsp of canola oil, TAK Seasoning and the zest of a lemon. Taking care not to detach the skin, gently toss and rub seasoning into each piece. Have ready a dredging station for the flour. Lightly press each piece of chicken into the flour, shaking off any excess and set aside until ready to use.
In a large sauté pan over medium-high heat, add 3 tbsp of butter along with 3 tbsp of canola oil. Allow oils to come to temperature. Brown the chicken in batches, skin-side down, taking care not to overcrowd the pan. Allow it to cook for 4 minutes, without jostling or moving, just until a golden crust has developed. Turn the chicken and allow to cook for an additional 3 minutes. Remove from the heat and set aside until ready to use.
Add 1 tbsp of canola oil to a braiser or Dutch oven over medium heat. Add shallots and garlic and sauté for 1 to 2 minutes, just until barely softened. Add wine, raise heat to medium-high and allow to rapidly simmer for 5 minutes or until reduced by half. Add unsalted chicken broth, juice of a lemon, rosemary, thyme, salt and pepper and stir to combine.
Distribute chicken as evenly as possible across the braiser or Dutch oven and bake for 1 hour. Remove from the heat and return to the stove top. Carefully transfer the chicken pieces to a serving platter, tent with aluminum foil and set aside. Bring the liquid mixture to a boil over medium-high and allow to reduce by two-thirds or until thickened, about 8 minutes. Remove rosemary and thyme stems, pour over chicken and serve.
*For a tutorial as to how to butcher a chicken, click this link for TAK’s Whole Roasted Chicken. The same method applies when butchering a raw chicken.
Would pair well with: