Braised Chicken

The patients loved this chicken when Josh made it for support group. We hope you enjoy it too!

Ingredients:
1 whole chicken cut up with skin on or a package of chicken quarters leave skin on and bone in
2 sweet onions, diced
1 bulb garlic, chopped (use are going to use the whole bulb not just 1 clove)
1 teaspoon fennel seed, ground
1 tablespoon cumin, ground
1 tablespoon dried thyme
2 bay leaves
1 #10 can of diced tomatoes (that’s the big can on the bottom shelf!)
2/3 cup red wine vinegar (or white wine)
Olive oil
Salt and pepper
1. Heat oven to 300 degrees
2. Prepare a medium size foil pan on the counter (which means nothing except make sure it is clean and dry)
3. In a large sauté pan, heat about 2 tablespoons of olive oil over medium heat, add onions and garlic, fennel, thyme and cumin, season with some salt and pepper - cook until soft, stirring occasionally
4. When vegetables are cooked – about 7 minutes, remove them from pan and put in a bowl, replace pan on the heat, add another 2 tablespoons olive oil to pan
5. In batches so you don’t over crowd the pan, brown the chicken pieces. Start them in the pan skin side down and let cook about 4 minutes, flip chicken and cook another 3-4 minutes. Remove from pan, and continue with raw chicken pieces until all chicken has been browned. Season each batch with salt and pepper.
6. When all chicken is browned and removed from pan, add vinegar or wine and scrape up all the bits that are stuck to the bottom of the pan (these are all little flavor bursts, they will make the end result more tasty!). Once all bits have been scraped up, pour over the vegetables.
7. Remove and discard skin from the chicken, place chicken pieces in aluminum pan. Spread vegetables out around chicken. Open tomatoes and pour over chicken, add the bay leaves, cover and cook for 4-5 hours.
8. Remove pan from oven, carefully pull foil off pan. Remove chicken and bay leaves. Then pull/shred chicken off the bone. Discard bones and bay leaves, return meat to pan, stir to combine meat with sauce.

Enjoy!