No oven? No problem! If you want that unctuous sticky taste of meat slowly cooked on the bone braising is a great way to do it. I often braise chicken thighs but you can use cut with the bone on. There are an infinite number of variation on this recipe so consider this recipe as a starting point. You can add just about anything to this dish. (I’ve even seen it done with vanilla and rosemary) The only thing you need to make this dish is a big pot with a tight fitting lid.

Ingredients:
8 chicken thighs
4 tbsp of olive oil or vegetable oil
2 onions, sliced
2 carrots, chopped
1 bottle of chardonnay (or two cans of chicken broth)
2 x large sprigs of rosemary or any dried herb

Directions:
1. Remove the bones from the chicken thighs, slitting the back of the thigh. Trim the meat off of each bone and try to leave the thigh in one piece
2. Preheat a large frying pan over medium-high heat and add the olive oil. Add the chicken and the bones and start browning. Turn each piece as they brown until all the pieces are golden, then lower the temperature. Take the meat and bones out and set them aside while the vegetables cook.
3. Add the onions and carrots to the pan and cook them until they start to soften. As you stir, loosen any golden bits that adhere to the bottom of the pan. These will add a lot of flavour to the dish.
4. Add the chicken meat and bones back to the pan and pour in the wine or if you are on the wagon or on a budget you can use canned chicken broth.
5. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the gas range over medium heat until tender, about 45 minutes. Take off the lid and fish out the bones, they’ve added their flavour and can now be chucked out now. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
6. Serve over any rice, pasta or grain

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