Ingredients:
2 1\2 lbs. of Chicken Thighs (drumsticks are fine, too)
1 Large Vidalia Onion
4 stocks of Celery
3 or 4 Carrots
1 bunch of fresh Rosemary
1 TBS of Thyme
1 TBS of Cheyenne
2 c. Chicken broth or White Wine
Salt & Pepper
Chop the veggies and set them aside.
Next, generously salt and pepper the chicken and place in a pot of oil with the Cheyenne pepper.
Sear both sides of the meat until browned. Take of pot and make a thin layer of veggies on the bottom . Add the chicken, more veggies, and the chicken broth or wine. The liquid should NOT cover all the meat. Finish by placing the Rosemary and the Thyme on top. Cover and turn on med for 15 minutes. Turn down to medium/low and slow cook (braise) for 1 1/2 hrs.
Again, the key to this dish is leaving the lid on the pot without constant checking!
When the moment is right, remove the lid and this is what you should find!
The chicken will practically fall off the bone. I love to serve mine with biscuits, baked potato skins, and green beans! Comfort food at its finest!
Don't get me wrong, I'm not rushing summer! However, on a cool day like today, I'm tired of grilling!!
