This one is all about the good stock or broth so if you can use homemade or otherwise I would use the foundation foods one which is in the chiller section, usually near the fresh pasta. The tomatoes in this add sweetness and acidity so don’t feel inclined to add the whole tin. I have given options for different cuts of chicken below.
One of the times I made this I just used half a chicken, cooked it in the sauce then shredded the meat off and added it back in. Also if you had leftovers you could do this with the remaining chicken and add a bit more stock or water to turn it into a soup with added greens or vegetables.
If you didn’t want mash with it, serve it will a piece of toasted sourdough. I had some leftover Romesco on top of it one time and it was very good!
Braised chicken aka delicious chicken dish
Serves 4 ish
2 small onions or 1 large, thinly sliced
2 carrots, diced
2-3 cloves garlic, sliced or crushed
2-3 T olive oil
2 sprigs thyme
1 bay leaf
½ tsp fennel seeds (optional)
saffron - totally optional but if you have some to use, add in a pinch
Pinch of chilli flakes or 1 small dried chilli - this is for flavour not heat
Half a cup of white wine
2 cups quality chicken stock
1/3 cup slow roast tomatoes or use tinned cherry tomatoes or 1 T tomato paste
4 free range chicken marylands OR 10-12 drum sticks OR 1 whole chicken, portioned into 2 marylands (thigh with drum attached) and 2 breasts. Salted at least half an hour before or overnight
Salt and black pepper
Italian parsley to finish
Brown the chicken pieces - if using drums which are annoying to brown, you could oil them and place them under a hot grill to brown. Set aside.
Heat the oil in large pan and add in the onions, garlic, carrots, thyme sprigs, bay leaf and chilli flakes and cook until the onions are nice and soft. You don’t want any colour really. Add the wine to deglaze and let that bubble for a minute and then add the stock. Add in the chicken legs and simmer for an hour on low . If using a portioned whole chicken, just add the legs and then add the breasts for the last 20 minutes. You want the meat nice and tender but not falling off the bone.
Season well. Add parsley to finish.
Serve with greens and the root vegetable mash below
Root vegetable mash
If using carrots or parsnips, which are more fibrous, cut them much small than the other vege and make sure they are well cooked,
1kg root vegetables – I used 1 kumara, ¼ pumpkin and 3 potatoes
2 cloves garlic, peeled
Peel and chop vegetables and cover with salt and water. Season with salt, add peeled garlic and bring to the boil. Simmer until tender. Drain well. Mash well or use a mouli or similar and add a good knob of butter. Season well.