hearty chicken braised in tomatoes, onion & garlic

How To Make hearty chicken braised in tomatoes, onion & garlic

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  Step 1
  Gather your ingredients.
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  Step 2
  Clean and dry the chicken, and then sprinkle with salt and pepper.
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  Step 3
  Chef’s Note: To save money, buy a whole chicken and cut it up yourself.
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  Step 4
  Add the olive oil to a large skillet, over medium heat.
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  Step 5
  When the oil begins to shimmer, add the chicken pieces, skin down and allow to sauté without moving for about 5 minutes.
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  Step 6
  Turn the chicken over and sauté for an additional 5 minutes.
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  Step 7
  Chef’s Note: Unless you have one heck of a large pan, you will need to sauté the chicken in two batches.
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  Step 8
  Chef’s Note: If you crowd too much chicken into the pan, it won’t sauté it… you’ll steam it in it’s own juices.
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  Step 9
  Chef’s Tip: In the right light, when you look at oil that's at a good temperature for sautéing; nice and hot, but not yet smoking, it will shimmer.

Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
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  Step 10
  Remove the chicken from the pan, and reserve.
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  Step 11
  Leave about 2 tablespoons of the fat in the pan.
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  Step 12
  Reduce the heat to medium low, and add the onions.
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  Step 13
  Cook until they begin to soften, but not brown, about 5 minutes.
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  Step 14
  Add the garlic, and cook for an additional minute.
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  Step 15
  Chef’s Tip: The garlic is ready when it becomes fragrant. Do not let it burn.
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  Step 16
  Chef’s Note: When the onions hit the pan, until the garlic is nice a fragrant, keep stirring and moving the ingredients around. A busy pan is a happy pan.
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  Step 17
  Add the tomatoes and the chicken stock.
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  Step 18
  Add a pinch of salt, and then stir to incorporate.
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  Step 19
  Increase the heat under the sauté pan, and bring the liquid up to a simmer not a boil. When it hits the simmering stage, reduce the heat, but keep it hot enough to continue the simmer.
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  Step 20
  Chef’s Note: Use a wooden spoon to scrape up any fonds (brown bits) that many have developed while sautéing the onions and garlic.
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  Step 21
  Taste the sauce and season, if necessary.
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  Step 22
  Add the thyme springs to the sauce.
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  Step 23
  Add the chicken pieces, skin-side up.
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  Step 24
  Partially cover the sauté pan with the lid.
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  Step 25
  Allow the dish to continue to simmer for an additional 30 minutes.
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  Step 26
  Chef’s Note: If you have the pan on a simmer, it will not be necessary to do anything else. Just enjoy the great smells coming from the pan.
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  Step 27
  After the 30 minutes have elapsed, remove the chicken from the pan, add to a serving dish, and keep warm.
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  Step 28
  Increase the heat under the sauce, and allow it to thicken a bit, about an additional 8-10 minutes.
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  Step 29
  Return the chicken to the pan, and allow it to heat up a bit, and then return the chicken and the sauce to the serving dish.
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  Step 30
  Serve with some good basmati rice. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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