Braised Chicken

Braised Chicken


3 lbs. chicken
1 ea onion, halved
2 cloves
1/2 cup streaky bacon, chopped
4 cups vegetable stock or water
4 carrots
4 turnips, quartered
12 small leeks
Black pepper, ground as required
Celery sticks, quartered
Bay leaves to Garnish as required
Salt as required


Put the chicken in a large dish and pierce 1 clove in each onion half
Add the onion halves in the dish with the bacon
Add enough stock to cover and bring to a boil
Add salt and pepper, skim the scum from the surface, cover and simmer for 1 hour
Add the celery, carrots and turnips, cover and cook for 30 minutes
Add the leeks and cook for another 15 minutes, until the chicken and vegetables are tender
Transfer the chicken and vegetables to a serving plate
Boil the left over liquid juice till it forms a thick sauce
Pour this sauce over the chicken and the vegetables and garnish with bay leaves.

Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen

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