Braised Chicken Quarters w/ Gremolata

January 25, 2022 • 0 comments

Braised Chicken Quarters w/ Gremolata
Winter is the perfect time to switch up the menu and make some braised dishes. Braising is simply cooking food that is partially submerged in a flavorful liquid. Vegetables and aromatics are added to the liquid, so that it’s much like a stock. We finish this dish with a nice big bunch of fresh herbs called a gremolata. Gremolata is a classic Italian accompaniment that can be used for a variety of dishes. The mixture of parsley, garlic, lemon zest and pine nuts adds a unique flavor that you’ll love! You can cook this on the stovetop, or if you wish, in the oven. I give it about an hour at barely a simmer. Serve it with a nice green vegetable and a big scoop of mashed potatoes!
  • Prep Time:
  • Cook Time:
  • Servings: 2


This recipe comes from our friend Bill Nolan at Nolan Hospitality.


  • 2 Jake’s Country Meats Chicken Quarters (Breast and Wing) 
  • 1 small carrot, chopped 
  • 1 small onion, chopped 
  • 1 celery stalk, chopped 
  • 1 sprig fresh rosemary 
  • 2 sprigs fresh thyme 
  • 1 bay leaf 
  • 1 tablespoon tomato paste 
  • 1 small can peeled whole tomatoes 
  • 1 cup turkey or chicken stock 
  • ½ cup dry white wine 
  • 1/2 cup all-purpose flour, for dredging 
  • olive oil 
  • sea salt 
  • freshly ground pepper 

Gremolata Ingredients: 

  •  ¼ cup chopped fresh flat-leaf parsley 
  • ¼ cup toasted pine nuts 
  • 1 clove garlic, minced 
  • zest of 1 lemon 
  • pinch of sea salt 
  • pinch of freshly ground black pepper 


  • Preheat oven to 375°F degrees. 
  • Thaw chicken in the refrigerator overnight or under cold running water. 
  • Season chicken with salt and pepper. Dredge in flour to coat. 
  • In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat.  
  • Place chicken in the pan and cook until brown all over (about 5 minutes on each side).  
  • Transfer to a plate and set aside. 
  • Reduce heat to medium and add carrot, onion, and celery and a pinch of salt and pepper.  
  • Cook until vegetables are soft and golden brown, about 7 minutes.  
  • Add rosemary, thyme, bay leaf, and tomato paste and cook for about 30 more seconds, to bring out the aromas.  
  • Add the tomatoes, chicken stock, and wine and bring to a boil. 
  • Place chicken back into the pan and make sure it is submerged at least halfway (if not, add more stock). Cover the pan with a tight-fitting lid or aluminum foil.  
  • Place in oven for about 1 ½ -2 hours. 
  • Remove from the oven and let stand 10 minutes. 


Combine all gremolata ingredients and sprinkle over chicken before serving. 


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