This braised chicken is very simple and rustic yet very flavorful and exceptionally tasty. It’s hard to mess it up and even novice cooks will have a lot of success making it. You can use different parts of chicken to make it, and even chicken breasts won’t taste dry and chalky. However, dark meat is the best choice here. This recipe, in many ways, resembles my highly popular Rustic Slow Cooker Chicken. However, braising adds a new dimension to chicken taste and you will notice the difference immediately. If I were to take sides here, braised chicken wins without much doubt.

Ingredients
6 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
Salt and pepper (to taste)
Garlic powder (to taste)
Onion powder (to taste)
4 Tbsp butter
2 Tbsp olive oil
2 yellow onions (cut into 1/2" slices)
3 carrots (cut into 1" pieces)
3 stalks celery (cut into 1/2" pieces)
6 cloves garlic (roughly sliced)
1/4 cup all-purpose flour
3 cups chicken broth
2 Tbsp red wine vinegar
2 Tbsp parsley (chopped, for garnish)

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