• 155minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 bone-in, skin-on chicken breasts

  2. 8 cloves of garlic, peeled and sliced roughly

  3. oil oil to cover pan bottom

  4. 1 tbsp kosher salt

  5. 1 teaspoon (or more) freshly ground black pepper

  6. 2 bay leaves

  7. 16-24oz chicken stock - unsalted, organic is best but any will suffice

  8. half cup white wine

  9. 1 tbsp seasoned salt

  10. paprika - lots!!

Instructions Jump to Ingredients ↑

  1. Place rinsed and patted dry chicken breasts on a plate or other prep surface . Liberally sprinkly with kosher salt, fresh ground pepper, and seasoned salt.

  2. Heat a heavy pot (heavy lid) or large pan (with glass lid) over medium high heat. Add extra virgin olive oil to cover bottom of pot. Wait one minute, add chicken (skin side down) Cook just until skin has browned color, and slightly crisp texture, about 3 minutes. Turn chicken, and brown other side for another 3 minutes. If you need to do 3 breasts first, that’s fine. take them out and set them aside… do the other 2 breasts…then combine them ALL back in the pot or pan.

  3. Add more paprika than you think you should… at least one third of a container or half a small bottle. YES … do it. . . just dump it on top of the chicken that is sizzling now in the olive oil. Pour half a cup of white wine over the chicken and as the steam rises and the sputtering continues, scrape the darkened bits off the bottom of the pan with a wooden spatula, leaving them in the pot for awesome flavor. THROW IN ALL THE SLICED GARLIC AND BAY LEAVES .

  4. Add chicken broth until at least two third of the chicken is ‘under the liquid’…and heat on HIGH , until it begins to BOIL … quickly reduce the fire to low, and cook (low and slow)…braising COVERED , for 2 hours.. YES … 2 hours..nice and slow.

  5. Basmati rice is fantastic, or the basic dumplings (flour and water, little egg- mixed, and boiled until they float)… Once you are at the 2 hour mark, the chicken will literally fall away from the bone, and will have the consistency of ‘pulled’ meat, light soft and stringy. The jus sauce will be a light RED and will provide the a salty, slightly fatty, garlic and paprika sauce that is just amazing!!

  6. Now that’s Chicken DOLLY !!! Hello, Dolly… let’s eat Review & Rate


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