braised chicken herbs de provence

How To Make braised chicken herbs de provence

• 
  1

  Add olive oil to a hot Dutch Oven. Brown the chicken pieces (I used 2 drums and 2 thighs, bone-in.)
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  2

  While the chicken is browning, dice your turnips (or potatoes) into bite sized pieces. Cut your onion into slices, then in half. Crush your garlic.
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  3

  Once the chicken is brown, remove from pan. Add the onions, garlic and turnips. Allow to cook for about 5 minutes, stirring occasionally.
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  4

  Once the onions have started to soften, put the chicken pieces on top of the vegetables. Sprinkle with 3 teaspoons of herbs de provence. Add a bit more salt and pepper at this point. Slowly add 2 1/2 cups or so of chicken stock. You just want to cover the vegetables. Bring to a gentle boil, then reduce heat to a simmer. Cover and let simmer for 45 minutes.
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  5

  While that is simmering, clean and half or quarter the mushrooms. After 45 minutes, add the mushrooms, replace the lid and simmer for another 15 minutes.
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