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Hearty and Comforting Braised Chicken and Vegetables


By The Apartment Kitchen (Visit website)



This is a perfect fall dinner – warm and comforting and (perhaps best of all) wonderfully easy. It’s all made in one pot, giving me the perfect opportunity to use my new-to-me Dutch oven that formerly belonged to Matt’s mom. As the broth simmered, the aroma was amazing – it filled the whole house. Just another reason to make it, and enjoy it, and eat it all up!



Hearty and Comforting Braised Chicken and Vegetables





Serves 4-6

Leftover Potential: Keeps and re-heats well, but the chicken skin may lose some of it’s crispness if not eaten as soon as it’s cooked.




6-8 pieces chicken, skin on

salt and pepper, as needed

flour, as needed to coat

4 Tbsp olive oil




1 onion, thinly sliced

1 bunch leeks, chopped


1 red bell pepper, thinly sliced

2 carrots, peeled and chopped

2 stalks celery, chopped

1 basket mushrooms, quartered

4 cloves garlic, thinly sliced

1 large (28 oz) can whole tomatoes

1/2 cup white wine

1 cup chicken broth

salt and pepper, to taste

red pepper flakes, to taste




1. Season the chicken with salt and pepper. Dredge each piece in flour, and shake off the excess. Heat the olive oil in a large pot or Dutch oven. Add the chicken to the pot and sear until the skin is golden brown. Turn the chicken and sear on the other side. Remove the chicken and set aside.

2. Add the onion, leeks, peppers, carrots, and celery to the pot and saute until tender, about 5-7 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender, about 5 minutes more.

3. Add the tomatoes and wine and bring to a simmer over medium heat. Break up the tomatoes with a wooden spoon as it cooks.

4. Stir in the chicken broth and bring to a simmer. Season with salt, pepper, and pepper flakes.

5. Add the chicken back to the pot on top of the vegetables – leave the skin side exposed so it stays crispy.

6. Transfer the pot to a preheated 350 degree oven and cook until completely tender, about 25-30 minutes. Serve over pasta or egg noodles. Yum!








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