The most fall-off-the-bone tender chicken, smothered with vegetables and flavorful rosemary, vinegar garlic sauce.
Equipment: A heavy bottomed non-stick or cast iron skillet and a large heavy cast iron pot or Dutch oven with a lid.
Make this ahead: Smothered chicken is only better the next day. If you want to make this a day head, cook it fully, let it cool in the pot, uncovered, for an hour or so and then put it in the fridge uncovered for an hour or so. Then cover it.
To Reheat: Take it out of the fridge an hour or so before dinner. Heat it slowly on the stove, covered, over low heat for 15-20 minutes or until it’s heated through. If the sauce is too thick, add a few tablespoons of water.
[This post first appeared on Panning The Globe in Feb 2013. It was updated in November 2019 with new photos, added nutritional information, more clarifying details in the written post and clearer instructions in the recipe.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: braised chicken with vinegar, smothered chicken, oven braised chicken with onions garlic and rosemary