Ingredients
4 chicken leg quarters
32 oz chicken broth
1 cup white wine
2 celery stalks
3 large carrots (or 10 baby carrots)
1 large white onion
4 tbsp kickin chicken seasoning
Instructions
Season each chicken leg quater with about 1 tbsp of kickin chicken seasoning and rub into skin and into meat making sure to get under the skin. Place back into tray or plate and let marinate while you prepare remaining ingredients.
Chop up your large onion into half and then thin slices, place aside. Then chop celery into small pieces, and chop carrots into chunks. No need to be too precise on how you chop its just going into the pot for flavor.
Preheat oven to 350°F.
Heat your dutch oven to high heat, then place chicken quaters skin side down and braise until skin is golden and crisp. Set aside on a plate.
Into the dutch oven now on medium heat drop in onion slices and sautee until carmalized. Then add in carrots and celery and saute for about 3 minutes. Make a well in the middle of the sautéed vegetables and pour in 1 cup of white wine to deglaze and let simmer into a reduction. The alcohol will evaporate and the flavor from the vegetables and the wine will create a flavorful sauce for the chicken.
Add chicken into the vegetables making sure the vegtables are evenly distributed between each chicken quarter. Take some vegetables out onto a plate if that helps. Then pour in 32 oz (4 cups) chicken broth, it should cover the chicken.
Cover dutch oven with lid and bake in preheated oven 350°F for about 40 minutes or until the meat is tender and fall of the bone. When ready to serve pour a tbsp of the broth over the chicken and enjoy.