Braised Chicken

by Copicut Staff August 09, 2017



  • 1 chicken (4 pounds), cut into 2 wings, 2 breasts, and 2 whole legs
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 head garlic, coarsely chopped (use less if you like)
  • 2 carrots, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 can (28 ounces) imported whole tomatoes, drained and crushed in a bowl
  • 4 sprigs fresh thyme
  • 3/4 cup white wine
  • 1 cup chicken stock


  1. Set the oven at 325 degrees.
  2. Sprinkle the chicken all over with salt and pepper. In a flame-proof casserole, heat the oil until it is very hot. Brown the chicken pieces for 5 minutes, turning often, or until they are golden brown all over. Remove them from the pan.
  3. Add the garlic, carrots, celery, and onion. Cook for 5 minutes, stirring often, or until the vegetables soften.
  4. Add the tomatoes, thyme, wine, and stock. Return the chicken pieces to the pan.
  5. Bring the liquids to a boil. Cover with the lid. Transfer to the hot oven and cook the chicken for 1 1/2 hours or until the chicken is falling off the bone. Remove the thyme and serve at once.
Recipe courtesy of Carlos Rosario, as seen in The Boston Globe

Copicut Staff
Copicut Staff


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