spicy braised chicken

Mike says this is his new favorite chicken dish.
Even better than this.
Which is kinda surprising.

But, anyway.
This is a simple braised chicken dish with uh-maz-ing amounts of flavor.

It's spicy and sweet and the chicken just leaps off the bone and into your mouth.
Seriously.
It's that tender.

The first night I made it, we had some lemon pasta to go underneath it.
And some grilled veggies on the side.
Neither of which got eaten.

That's right.
My husband and I ate all twelve chicken legs.

Granted, he ate more than I did.
But, still.
And I'm not apologizing!

Spicy Braised Chicken

Serves 4.

Adapted from Sunny Anderson

2 tablespoons unsalted butter

2 tablespoons olive oil

12 chicken legs

Salt and freshly ground black pepper

2 carrots, cut into 1/2-inch pieces

1 onion, cut into chunks

2 celery stalks, cut into 1/2-inch pieces

1 Granny Smith apple, peeled and cut into 8 wedges

2 fresh jalapenos, sliced

2 cloves garlic, smashed

2 dry bay leaves

12 sprigs fresh thyme, tied into a bundle

1 cup dry white wine

1 1/2 cups chicken stock

Preheat a big Dutch oven over medium-high heat, then melt butter and add olive oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. 

Add carrots, onion, celery, apple, jalapeno, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. 

(Yes, I used a crisp red apple here, the first time, but have made this several times since with a Granny Smith with better results...)

Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups. 

Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce. 

Enjoy over couscous!!

...that may or may not actually get eaten.