Braising meat, if you’ve never done it, is so easy and such a flavorful way of cooking a typically low cost meat (red) but I opted to use some chicken for this recipe. It’s flexible, work with what you have on hand. You can braise this on the stovetop or in the oven, like I did, for a minimum of 2 hours but up to 4-6.
Chicken breasts and thighs (one piece per person as a guide)
1/2 roughly chopped yellow onion
1 large or 2 medium carrots, chopped
6 garlic cloves, peeled and smashed
2 tablespoons of tomato paste
3 tablespoons of all purpose flour (I used King Arthur’s)
Several sprigs of fresh thyme
8 olives, various Mediterranean, pitted
(2-3 cups) White wine, I used Pinot Grigio (anything you would drink)
Salt & Pepper
Preheat the oven to 325 degrees.
First your going to start by browning the meat. In a large Dutch oven heat some olive oil in the bottom of the pan. Let it get hot and then add the meat. AVOID overcrowding, working in batches, and let the meat sear on each side for at least 5-6 minutes. You want a good crust on the meat, which adds the deep flavor to the final dish. Then flip and repeat. Remove and set aside. Working until all of the meat is completed. Then add the onions, carrots and garlic. You may need to add additional olive oil, if so, splash some in. Cook the veggies for 6 minutes. Then add the tomato paste and flour. Give it a good stir. Then add the chicken back in, now is okay to overlap and overcrowd. Add the olives, thyme and white wine (don’t be shy with the wine). Cover.
Add to the oven and let it braise for hours. I let it go all afternoon (6 hrs) just checking on the liquid level every hour. Add additional wine as necessary. You don’t want to the meat to dry out. I would suggest having at least 4 inches of liquid in there at all times. Remove and let rest for 10 minutes. Then serve. I served with sesame zucchini slices. It is heavenly!
— Knead to Cook