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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

1 tablespoon Oakleigh Garden herbs de Provence

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.

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