🍗 Braised Chicken – Classic and Aromatic

1. Prepare the chicken:
Season the chicken pieces with salt and pepper and sear them in a Dutch oven over medium heat in olive oil until golden brown on all sides (approx. 4-5 minutes per side).

Remove and set aside.

2. Sauté vegetables:
In the same pot, sauté onions, carrots (and celery and mushrooms, if desired).

Add garlic and tomato paste, and sauté for 1 minute.

3. Deglaze and braise:
Deglaze with white wine and reduce slightly.

Add stock and marinate herbs.

Return chicken pieces to the pot – they should be about 2/3 covered with liquid.

4. Braise:
Cover and braise over low heat for about 45–60 minutes, until the chicken is tender.

Alternatively, braise in a preheated oven at 160°C (fan oven) for about 1 hour.

5. Serve:
Sprinkle with fresh parsley.

Side dish: Mashed potatoes, polenta, rice, pasta, or crusty bread for dipping the sauce.

💡 Variations & Tips
For a Mediterranean version: braise with olives, sun-dried tomatoes, and lemon slices.

For an oriental touch: add ras el hanout or cinnamon, cumin, and cardamom.

Leftover chicken is great for soups, wraps, or as a sandwich topping.