BRAISED CHICKEN RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  3. Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  4. Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  5. Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  6. Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  7. Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  8. Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  9. Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  10. Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.