Name: Braised Chicken with Mixed Vegetables
Ingredients: 10 to 12 chicken pieces (dark and wings); Flour for dredging and roux; Jerry's dry rub; 1 tsp each oregano, thyme, and basil; Kosher salt and cracked black pepper to taste; 1/2 tsp chili pepper flakes (or more if desired); 4 tbsp canola oil (2 tbsp for searing, 2 tbsp for braising pan); 2 medium white onions, sliced thin; 6 cloves garlic, small chop; 2 large celery stalks, diced 3/8"; 3 large carrots, diced 3/8"; 2 large carrots, cut into 1/2" rounds; 3 or 4 cups parsnips or turnips, diced 1/2"; 2 cups green bell peppers, chopped 1/2"; 4 or 5 large potatoes, boiled and set aside to cool; 1 (640 ml) jar of Ragu sauce; 3 tbsp butter for sautéing; Flour for dredging; 3 tbsp flour for the roux; 4 cups chicken broth; 1 cup frozen green peas, thawed; Fresh parsley

Preheat an oiled roasting pan in a 350°F oven.

Bring the chicken to room temperature and lightly salt it (no pepper or herbs as they will burn during searing).

Heat a sauté pan on medium and add 2 tbsp canola oil.

Dredge the chicken in flour and sear both sides.

Drain the chicken, pat dry, cover with foil, and set aside.

Leave the residual oil in the pan (or discard if burnt and add fresh oil).

Reduce heat to medium and add the butter.

Add the onions, garlic, and carrots, and stir for 8 minutes.

Add 3 tbsp flour and sauté for 10 minutes, slowly adding half of the broth as you go.

Add some salt and taste.

Add the remaining broth and Ragu sauce, and mix well.

Add the celery, turnips, green peppers, chili pepper flakes, pepper, and herb mixture. Sauté for 20 minutes more.

Taste the mixture and adjust seasoning.

Take the hot braising pan out of the oven.

Add the contents of the sauté pan to the braising pan and immerse the chicken skin-side up.

Cover the pan with foil and simmer for 55 minutes.

Cut the potatoes into 1" chunks and add them to the braising liquid, along with the peas. Braise for an additional 25 minutes.

Turn the oven off, take the roasting pan out, leaving the oven door open, and set aside for 10 minutes.

If needed, keep warm in the oven with the door ajar for 15-20 minutes.

Plate and garnish with parsley.

Instructions