Peasant Chicken

This delicious chicken dish is great for special occasions or if you are trying something new for dinner. The French onion soup and herbs de Province really gives this meal a great flavor.

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Ingredients:

• 4 bone in chicken breasts, with skin
• 4 bone in chicken thighs, with skin
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 1 large yellow onion, cut into 1/4 then 1/2 again, leave on stem
• 2 stalks celery, cut into large dice
• 2 carrots, peeled and cut into large dice
• 1 teaspoon herbs de Province
• 1 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1 14.5 oz can beef broth
• 1 10.5 oz can French onion soup
• 1/4 cup balsamic vinegar
• 3/4 cup half n half
• 1/4 cup chopped Italian parsley

Method

Preheat oven to 300 degrees. Cut breasts in 1/2 crosswise, yielding a total of 8 pieces. Use 1/2 tsp salt and 1/4 tsp pepper to season all chicken on all sides. Heat olive oil and butter in an oven proof large domed cooking vessel, with oven proof lid. Brown all chicken on all sides and remove from pan. Add onions, celery and carrots and saute about 5 minutes. Add herbs de Province and continue cooking another 5 minutes. While vegetables are still in pan, add beef broth, French onion soup and balsamic vinegar and bring to a boil. Once mixture comes to a boil, place chicken in pan and cover. Bake at 300 degrees for 2 hours. Remove pan from oven and place on stove, add half n half and let thicken over low heat for about 15 minutes. Serve in cooking vessel and sprinkle with chopped parsley.

Notes:

Number of servings: 8

Submitted By: Christi Dalton
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