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CrackerHouse Datil Braised Chicken Jesse Joyner
Heat olive oil in a wide oven ready pan and place chicken rubbed with a little salt and pepper in the oil skin side down and let sear until brown and crispy. Remove leg quarters from pan and set aside. Add CrackerHouse and just enough chicken broth to fill oven ready pan ¾ to 1 inch deep. Stir together the CrackerHouse and broth while deglazing the chicken from bottom of the pan. Place chicken back in the oven ready pan skin side up, ensuring chicken is not covered with broth ensuring the chicken skin will stay crispy. Cook @ 400 for about an hour.
Tip: For a great gravy for the chicken or side veggies and rice, remove chicken and add a small amount of roux or corn starch to thicken the broth. |
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