– 4 chicken leg quarters – 32 oz chicken broth – 1 cup white wine – 2 celery stalks – 3 large carrots or 10 baby carrots – 1 large white onion – 4 tbsp Kickin chicken seasoning
Chop up your large onion into half and then thin slices, and place aside. Then chop celery into small pieces, and chop carrots into chunks. No need to be too precise about how you chop it is just going into the pot for flavor.
Season each chicken leg quarter with about 1 tablespoon of kickin chicken seasoning and rub onto the skin and into the meat making sure to get under the skin. In a Dutch oven on high heat brown the skin. Remove from pot and set aside.
In the dutch oven on medium heat add in onion slices and sautee until caramelized. Then add in carrots and celery and make a well in the middle of the sautéed vegetables pour in 1 cup of white wine to deglaze and let simmer into a reduction.
Then pour in chicken broth, it should cover the chicken. Cover the dutch oven with a lid and bake in a preheated oven at 350°F for about 40 minutes or until the meat is tender and falls off the bone.
Serve with your favorite side dish and pour the broth the chicken was cooked in over the chicken thighs.