Braised Chicken with Onions, Rosemary and Sage
July 26, 2015
Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with liquid. Usually, the dish is covered and cooked at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy. I used chicken legs and thighs. Also, if you can't find pancetta, you can use bacon.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
Directions
1Pat the chicken pieces dry with paper towels, and sprinkle on both sides with salt and pepper. In a heavy large, deep drying pan over medium-high heat, warm 2 tablespoons of the oil. Add the chicken pieces and cook until brown on both sides. Transfer the chicken to a plate.
2Pour off the fat from the frying pan. Add the remaining 1 tablespoon oil to the pan. Add the chopped onion, onion pieces, pancetta, rosemary, sage, bay leaves and cloves. Sauté until the onions begin to brown, about 8 minutes. Stir in the tomato paste. Add the wine and bring to a boil, stirring up the browned bits.
3Return the chicken to the frying pan with any juices accumulated on the plate. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the chicken breast pieces are cooked through, frequently spooning the cooking liquid over, and turning, about 20 minutes. Transfer the chicken breast pieces to a plate. Continue cooking the thighs until tender, about 15 minutes longer. Return the breasts to the frying pan and simmer until heated through, about 3 minutes. Taste and adjust the seasoning. Serve immediately.
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