Broth Braised Chicken

Made this one last night, delicious stuff.  It's called braised because of the way it's cooked, there's no wine in it or anything so if you were worried, don't be.  This one is nice because you can use one pan to cook it all and your sides are right in the same place when you're done.  Braising is nice because it keeps meat nice and moist because of the low temperature.  Downside, unlike most of the dishes I cook, this one takes more than a half hour.  Ready? No, OK I'll wait...
...
...
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OK that's long enough

Equipment:
Medium or large saute pan (WITH LID)
Cutting bored
Tongs
Slotted spoon
Chefs knife
Large bowl
plate for reserve

Ingredients:
Chicken with Skin, I used legs, you can use anything as long as it has skin
1 Onion (anything but red)
3 Cloves of garlic, Tip #6: Always have Garlic and onions in the house, they'll flavor most dishes you'll ever cook)
About 2 cups of chicken broth (or any broth, you can change the flavor with different broths, I used my girlfiends' leftover homemade broth from stuffing, highly suggested, so good Tip #1, Thanks Sam)
2 Roma tomatoes
1 stalk Rosemary
2 stalks Thyme
2 stalks Marjoram 
3 cups flour
1/2 cup olive oil
Salt

Directions:
-Rinse chicken and pat dry
-add oil to pan, put on high heat
-put flour in the large bowl
-put chicken in with the flour, toss, make sure it's all coated (use tongs)
-once the oils hot, add chicken, let the one side brown (3-4 minutes) then flip

Cutting bored, while the chicken is going
-peel the garlic, flatten with knife, don't cut
-rough chop the onions
(keep an eye on the chicken)

Saute pan
-once the chicken brown and crispy on both sides(3-4 minutes a side) set on plate and dump out most of the oil NOT ALL
-turn heat down a touch, add onions and garlic, pinch of salt (they'll be in there for about 10 minutes) stir every few minutes

Back to the cutting bored
-slice tomatoes long ways, then into slices

PAN TIME
-Once the onions are in for about 10 minutes, add the tomatoes
-add thyme, rosemary and marjoram (taken from stalks, Tip #1, MORE IMPORTANT THAN EVER)
-stir a bit
-put chicken back on top of the veggies, what ever side is most crispy up
-add broth about half way up, so the top skin isn't covered, we want as much of the chicken crispy as possible
-put on medium heat with the cover on (slightly tilted to let some steam off)
-leave it like that for 25 minutes to a half an hour, check the temp (165 with a thermometer or cut into one and make sure it's all white)

Serve it up, take as little juice with it (hence the slotted spoon)

Broth Braised Chicken

 
                         

I like the flavor using the same pan, but to save 10 minutes you can fry up the onions an garlic separately

Try it, like it, tell me how it is

NEW TIP
#6: Always have Garlic and onions in the house, they'll flavor most dishes you cook

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