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Uni Homemaker

Braised Chicken with Root Vegetables

Chicken is always my choice of meat for dinner and it’s quick cooking too.  I usually like to pan-fry my chicken but every now and then, braising is good too.  The braising liquid is always fantastic on potatoes, rice or even crusty bread.  Keep in mind that when you are braising, you’re not going to find any crispy skins here, even though it was browned in the beginning.  I kept this dish simple but flavorful so if you are looking for a hearty chicken dish, keep looking.  I served it with rice and it was delicious!

Braised Chicken with Root Vegetables

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  • 3 slices of bacon, chopped
  • olive oil for cooking
  • 6 chicken legs, drumsticks and thighs separated (a little over 3 pounds)
  • salt and pepper to season
  • 1 small red onion, chopped
  • 1/2 cup of white wine
  • 1 (14.5 ounce) can of chicken broth
  • 14 radishes (I used French radishes), halved

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