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Prep Time20 minutes or less
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Cook Time2 hours
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Serving4
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So, my mom loves to go to Picadilly Cafeteria on the weekends for vegetables and chopped steak. This chicken dish has become my favorite Picadilly’s offering, a homey chicken thigh and leg slowly braised until it is tender and almost falling off its little chicken bones! I tried to duplicate this several times before finally achieving success. The chicken has to be nearly covered in liquid to get tender and to cook without drying out. You almost can’t overcook this if the chicken is covered in stock. First you cover the casserole with foil and bake at 300 degrees for an hour, then you crank up the oven temperature to get a nice dark golden-brown color on the skin. The Cavender’s Greek seasoning was key, and I was very generous with it. I’m sure you could use any sort of seasoning, but the Cavender’s was exactly what I was looking for. This dish is for a night when you have plenty of time. While it’s cooking you can make a terrific side dish, like macaroni and cheese. Everything about this is comforting and easy and delicious.
Ingredients
Directions
Total cooking time is about 2 hours. Your house will smell amazing while these quicken quarters are in your oven! It's hard to overcook them. The dark meat will get very tender after a low and slow braise.
Pre-heat the oven to 300 degrees. Put the chicken quarters in a casserole dish.
Pour the olive oil over and around the chicken. Put the butter pats over and around the chicken. Pour in the chicken stock so that it almost covers the chicken but leave the top part of the quarters (the skin) exposed. Add wine if using.
Sprinkle the Greek seasoning generously over each chicken quarter. Grind some black pepper over each piece of chicken also.
Tuck the rosemary sprigs under and around the chicken. Squeeze the roasted garlic pods into the casserole.
Cover the casserole with foil. Bake at 300 degrees for one hour.
Remove the foil and bake at 375 degrees for twenty to thirty minutes.
Crank the oven up to 450 degrees and bake another twenty minutes or so until the chicken is golden brown. Serve with some of the braising liquid which you can sop up with some good bread!
