Name: Braised Chicken with Mirepoix
Ingredients: 36 pieces chicken (24 dark, 12 breasts); Flour for dredging; 6 tbsp canola oil for searing; 3 large yellow onions, diced 3/8"; 9 cloves crushed garlic (or more); 2 tbsp crushed ginger; 4 large celery stalks, diced 3/8"; 4 large carrots, diced 3/8"; 3 large carrots, chopped (serrated) 3/4"; 3 assorted medium bell peppers, diced 3/8"; 3 large rough chopped tomatoes; 6 ounces butter; 6 ounce can tomato paste; 12 tbsp loosely packed flour; 12 cups chicken broth; 1 cup frozen green peas; 1½ tsp red pepper flakes; 8 bay leaves, basil, oregano, and thyme (2 tbsp total); 6 cups par boiled baby potatoes or chunks (optional); (Change veggies and quantities to suit your taste)

Adjust the quantity and variety of vegetables to suit your taste.

Rubbing the chicken with spice mix under the skin adds extra flavor.

Par boiling the potatoes (if using) before adding them to the dish helps them cook through.

Braised Chicken with Mirepoix

Ingredients

Instructions

Notes