top of page

Oakleigh Garden (Herbs de Provence)Braised Chicken


2 Tbsp olive oil, light

4 chicken pieces Breast or thighs

salt and pepper to taste

1 small onion diced

1 lb small red potatoes halved

5 garlic toes minced

2 1/2 c chicken stock

8 oz mushrooms quartered


1. Add olive oil to a hot Dutch Oven. Brown the chicken pieces (I used 2 drums and 2 thighs, bone-in.)

2. While the chicken is browning, quarter red potatoes into bite-sized pieces. Dice the onion and mince the garlic.

3. Once the chicken is brown, remove it from the pan. Add the onion and garlic. Allow to cook for about 5 minutes, stirring occasionally.

4. Once the onions have started to soften, put the chicken pieces on top of the vegetables. Sprinkle with 1 Tablespoon Oakleigh Garden. Add a bit more salt and pepper at this point. Slowly add 2 1/2 cups or so of chicken stock. Add stock to cover the vegetables. Bring to a gentle boil, then reduce heat to a simmer. Cover and let simmer for 45 minutes.

5. After 45 minutes, add the mushrooms, replace the lid, and simmer for another 15 minutes.

15 views0 comments

Recent Posts

See All

Mobile Bay Dipping Sauce by Ashley Rains

Great for chicken, blooming onions and vegetables 1/2 cup mayonnaise ½ cup sour cream 2 tablespoons horseradish 1 Tablespoon Mobile Bay Seasoning 1 tablespoon lemon juice ¼ teaspoon of sugar 1 Tablesp

Joe Cain's Bloody Mary London Broil

Ingredients 1 can tomato juice (4 oz to 6 oz) ¼ cup Worcestershire sauce 3 tablespoons prepared horseradish 3 tablespoons Joe Cain’s Widow Maker Blend 3 minced garlic toes 3 ¼ - ½ pounds London broil,


bottom of page