Braised Chicken

Serves 3
  • 6 bone in, skin on chicken thighs
  • 200ml vegetable oil
  • 250ml white wine
  • Salt and black pepper
  • 1 head garlic
  • A few sprigs of fresh thyme
  • 1 carrot
  • 1 white onion
  • 1 red onion


  • Mix the chicken with the oil and wine, and season with salt and pepper
  • Leave to marinate for at least 20 minutes
  • In a casserole dish, fry the chicken skin side down until golden, about 7 minutes
  • Turn and fry skin side up for 5 minutes
  • Take the chicken out and put it on a plate
  • Add the rest of the ingredients and fry until softened
  • Put the chicken back in, skin side up, and pour the remaining marinade in
  • Bake at 180C for 35 minutes with the lid on
  • Take the lid off and bake for another 15 minutes