Sometimes the best medicine for a cold is a chicken dinner. I had experienced a rather long day, full of errands and winter sniffles. But when I returned home the frilly apron went on, and I danced to Frank Sinatra while cutting carrots and slicing mushrooms.
This recipe employs the braising method, which helps to give the meat a very tender texture. The final dish is, in essence, a stew. Stews, in my opinion, are the very definition of comfort and the perfect end to a bustling day. This particular stew is silky, rich and comforting . Let’s get started.
First, season your bird with a healthy dose of salt and pepper (freshly ground, if you please). In the bottom of your dutch oven heat 1/4 cup of olive oil over medium heat. Add 1 teaspoon of dried rosemary and 6 cloves of garlic and brown lightly. 
Time to add our birdie. Sear chicken on both sides until the color is a deep golden brown and the skin is crisp.
Add chopped vegetables and wine.
Cover the pot and place in an oven heated to 375 degrees. My chicken weighed 3 1/2 pounds. I calculate roughly 20 minutes of cooking time per each pound of meat.
When your chicken is thoroughly cooked. remove from the cooking liquid. By now, the chicken will be very tender. Separate the meat from the bones and reserve.
In a small bowl combine 1/4 cup flour with several ladles of the liquid. Stir to form a paste. Whisk the paste into the cooking liquid and place over medium heat. Boil for 3-5 minutes or until the sauce has thickened. This will give the glaze a richer and smoother texture.
Add the chicken back to the stew pot. Serve as is or over mashed potatoes. Enjoy!
Recipe: Braised Chicken Stew
-3 medium carrots (chopped)
-10 oz cremini mushrooms
-6 cloves garlic
-1 1/2 cups red wine
-1/4 cup olive oil
-1 teaspoon dried rosemary
-whole chicken (3-4lbs)
-1/4 cup all-purpose flour
-salt and pepper
Season your bird with a healthy dose of salt and pepper. In the bottom of your dutch oven heat 1/4 cup of olive oil over medium heat. Add 1 teaspoon of dried rosemary and 6 cloves of garlic and brown lightly. Add chicken and sear on both sides until the color is a deep golden brown and the skin is crisp. Add chopped vegetables and wine. Cover the pot and place into an oven heated to 375 degrees. Cook 20 minutes per pound of meat. When your chicken is thoroughly cooked, remove from the cooking liquid. Separate the meat from the bones and reserve. In a small bowl combine 1/4 cup flour with 1/2 cup of the liquid. Stir to form a paste. Whisk the paste into the cooking liquid and place over medium heat. Boil for 3-5 minutes or until the sauce has thickened. Add the chicken back to the stew. Serve as is or over mashed red potatoes. Enjoy!
Sincerely,
Pedantic Foodie