Yield: Enough for 4-6
Time: 1 1/2 hours
- 1 shallow fry pan
- 1 large pot or dutch oven
- wooden spoon
- 2 whole chickens
- 1 cup flour + 2 tbsp salt
- 2 yellow onions
- 2 medium sized leeks
- 4 cloves garlic
- 4 cups chicken stock
- 1/2 cup flour
- balsamic vinegar
- salt + pepper
- oil for frying
Slice leeks, onions and garlic and throw them into a hot pan with a little oil or butter and let them sautee.
Cut each chicken into 8 parts: thighs, legs, breasts and wings, making sure to trim off the tips of each wing.
Heat up a second, thick bottomed pan, with a little oil.
Mix 1 cup flour with 2 tbsp salt and dredge chicken pieces. Shake off well and place skin side down into the hot pan. Let each piece brown on each side, 2-3 minutes a side, and place them in a casserole dish. Repeat for all pieces.
When your onion & leek mixture is looking softened and beginning to brown, add a good couple of splashes of balsamic vinegar and salt to taste. Add in your stock, sprinkle the 4tbsp reserved flour over top, stir and let it simmer.
When all your chicken is finished and in the casserole dish, pour onion stock mixture over the chicken. Place a lid on it and put it in the oven at 150C OR 300F. Leave it in for about an hour, chicken should be fall off the bone tender and read atleast 160F at the thickest part on a thermometer.
Step 1: Brown Leeks & Onions
Slice leeks and onions. Add them to the pan.
Finely dice garlic and add it in.
Let everything caramelize on medium-low heat.
Step 2: Prep Chicken
I've written an instructable on how to take apart a chicken here.
Step 3: Dredge & Fry Chicken Pieces
Mix 1 cup flour with 2 tbsp salt and dredge chicken pieces.
Shake off well and place skin side down into the hot pan. There should be a nice sizzle sound if you're hot enough.
Let each piece brown on each side, 2-3 minutes a side, and set aside.
Repeat for all pieces.
Step 4: Fried Chicken & Caramelized Onions
Add in your stock, sprinkle 1/2 cup clean white flour over top, stir and let it simmer.
Step 5: Spread Leeks & Onions Over Chicken
Step 6: Bake for 1 Hour Until Tender
Leave it in for about an hour, chicken should be fall off the bone tender and read at least 160F at the thickest part on a thermometer.
Step 7: Serve
Spoon generously over rice, roasted root veg or buttery biscuits!