Succulent, juicy chicken braised in a lemony sauce with shallots and white wine.
Preheat oven to 325°F. 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.
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 stovetop. 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.
The Anthony Kitchen