Pampered Chef Braised Chicken
What you'll need
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6 Qt Enamel Cast Iron Dutch Oven
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1519 Flexible Cutting Mat Set
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1508 Coated Utility Knife
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Lemon Pepper rub
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Ingredients: leeks, bacon, bone in chicken thighs, lemon pepper, garlic, Pinot Grigio, butter, Dijon mustard, flour, chicken stock, thyme, spinach
1
Slice 1 large leek
2
Once sliced, soak in water to remove excess dirt
3
Cut up 4 slices of bacon
4
Use 4 bone in chicken thighs, and pat dry before putting rub on
5
Next add 2 tsp. of Pampered Chef’s Lemon Pepper Rub
6
Cook bacon over medium-high heat for 5-8 minutes until crisp
7
Once bacon is crisp scoop out and save for later...
8
Place chicken thighs, skin down for 6min...
9
Flip and cook other side for 1 minute. Remove for later
10
In the same pan you cooked the chicken, add the leeks and cook for 1 minute
11
Add 4 cloves of garlic or 2 tsp of jar minced garlic. Then pour over 1/2 cup of Pinot Grigio or cooking white wine
12
Add 3 tbsp butter & 1 tbsp Dijon mustard once melted...
13
Add 2 tbsp of flour mix until well combined
14
Stir in 1 cup of chicken stock. Mix well scraping up all the bottom bits at the bottom of the pan
15
Add 5 sprigs fresh thyme
16
And bacon pieces
17
Place chicken back in the pot
18
Place 2 cups of spinach on top. Cover on Medium-low heat for 13-15min.
19
And there you have it, Braised Chicken!! It’s so good. Serve with rice or mashed potatoes
20
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