If you have never tried oil-braising, you are missing out!
No, it does NOT make food greasy, but it does seal in moisture, flavor and will have your loved ones pushing each other aside to be first ‘dibs’.
It’s so very easy: Season liberally with salt and pepper, and brown your bone in chicken, skin side down, in an oven proof, heavy bottomed skillet or roasting pan. I prefer a cast iron. Make sure to preheat your oven to 375. Once the meat is browned, add olive oil (yes, olive oil. it is a good fat, and healthy for you. plus, it really adds to the flavor. DO NOT WASTE EVOO, just use regular old olive oil) to about 1/2 way up the meat level. Add lots of peeled garlic cloves using this tip for easy and fast peeling. The garlic which ends up being braised along with the meat, comes out soft, creamy and mellow. It’s delicious to spread on crusty bread, served on the side. (Or GF biscuits in our case).
Give the oil a head start by allowing the pan with chicken, garlic and oil to stay on the heat for a couple of minutes. When the oil is hot, put the whole thing in to the oven. (Please be careful when dealing with hot oil. This is why I like my cast iron pan that has 2 handles to hang on to it securely, not splashing oil.)
Braise until meat is cooked through, about 45min to an hour depending upon the cut and size of the meat. (use a thermometer to ensure its cooked to correct temp) Breast meat will cook more quickly than thigh meat. Do not attempt to make this with boneless-skinless chicken. I fear it would just dry out with the cooking time needed to really cook the garlic. When it’s done, it will come out of the oven looking like the photo above, bubbly, moist and tender.
Serve with mashed potatoes or root veggies and a nice green salad, or roasted broccoli or cauliflower.
With my easy peeling technique, there is no reason to be discouraged about peeling 40+ cloves of garlic.
Plus, leftovers (if there are any) are delicious on homemade pizza, in casseroles, or in eggs. What isn’t good in eggs?