You don’t raise chickens without learning a thing or two about cooking them and this is one of our favorite recipes. It’s not terribly time consuming but I would save this for a weekend or weeknight when you have a few extra minutes.

Braised Chicken Quarters

2 Chickens, quartered (quarter them yourself if you have whole chickens or just buy them already quartered from the store)

1 stick butter

Pink Himalayan sea salt

Cracked black pepper 

Dash of Tony Chachere’s creole seasoning

Directions: Preheat cast iron skillet until smoking hot. Preheat oven to 375 degrees. 

Place 3 tbsp butter in skillet with 3 quarters or however much chicken will fit. Sprinkle with seasonings and brown on each side for 3-4 minutes. Using tongs, remove from skillet and place in a baking dish. 

Repeat steps to brown the rest of chicken. Place all chicken quarters in a baking dish. Traditionally, you would use a liquid to finish braising the chicken but I just stick the pan of chicken in the oven for 15-20 minutes to finish baking and crisp the skin.

Prepare your side dishes while it finishes baking. We like mashed sweet potatoes with cinnamon and sautéed squash. A side salad and rolls will finish the meal nicely.

We hope you enjoy this meal as much as we do!