“Traditional cooking methods may be classed as how heat is conducted through the food. First is moist heat (poaching, simmering, steaming or boiling) where heat is conducted through some sort of liquid; be it stock, sauces or steam. The second method is dry heat (roasting, baking, broiling, sautéing, pan frying) where heat is conducted by hot air, radiation or hot fat. Different methods are suited for different kinds of food. Braising, from the French “braiser”, offers us a combination cooking method – dry heat followed by moist heat. Typically, meat is seared in hot fat which helps to add flavor and aromas, improves color (browning), and texture (crust). It is then submerged in liquid and cooked slowly and gently at low heat.”
lbs of chicken thighs
2 tbs. olive oil
Salt and freshly ground pepper
1 medium yellow onion, sliced thin
2 large cloves of garlic, minced
1 bay leaf
1/4 tsp or so thyme
1 large ripe red unpeeled tomato, chopped
2 cups young red wine
1 cup chicken stock
3 large potatoes, chopped (I used red potatoes)
1 large carrot, chopped
Beurre manié, for the sauce (1 tbs. each flour and softened butter blended together to make a paste)
Fresh parsley sprigs, for topping
1. In a medium thick pot, heat up oil and add the dry chicken thighs. Brown in hot oil. Remove the chicken to a side dish, leaving the fat in the pan.
2. Add the onions and cook on medium-high heat until nice and golden. Add the chopped tomatoes and cook until tomatoes are tender and juicy.
3. Season the chicken lightly with salt and pepper; return it to the pot. Add the bay leaf and thyme.
4. Pour in the wine and stock (make sure its enough to cover the chicken and a little extra because you will be adding the veggies soon). Bring to the simmer; cover, and simmer slowly 15 minutes
5. Add the chopped potatoes and carrots. Make sure there is enough ingredients to cover the ingredients. (add a little bit more stock if not) Cook until the potatoes are fully done.
6. Remove the chicken to a deep side dish (like a casserole dish).
7. Taste the liquid carefully for strength and seasoning, add more salt or pepper is needed.
8. To make Beurre manié: mix 1 tbs of flour and 1 tbs of soft butter until well blended.
9. Whisk the beurre manié into the liquid to make a lightly-thickened sauce. Bring briefly to the simmer (the sauce should be just thick enough to coat a spoon lightly)
10. Pour the sauce over the chicken and veggies.
Note:* This will be wonderful if you serve it right away, but note that it will taste even better the longer it sits. It will be heavenly the next day, after being refrigerated overnight.