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Braised Chicken with Vegetables in a Cauldron – A Simple Cooking Method
Instructions
Inspect the chicken legs to see how well they have been cleaned. If needed, clean and rinse them.
Cut each leg into several serving pieces.
Put 50 g of butter in the bottom of the cauldron and set it over medium heat so the butter melts. Lay the chicken pieces in a tight layer, skin side down – the skin is what protects the meat from burning and gives it a golden colour. Cover with the lid and fry over high heat for 3 minutes, so a crust forms that will keep the juices inside.
After 3 minutes, add warmed water. You need just enough liquid to barely cover the chicken pieces. Set the burner to a moderate flame and stew for 10 minutes.
Cut the carrot into thin strips, and finely chop the onion and garlic.
Add the vegetables to the cauldron (by this time the water in the pot should already be coming to a boil). Add the spiced-and-salted mixture.
Cover the cauldron with the lid and stew over the lowest heat for 25–30 minutes. Don't lift the lid unless you have to – the steam inside creates ideal conditions for tenderising the meat. It is precisely this slow simmering under the lid that makes the chicken juicy and tender, and the vegetables soft and fragrant.
Check the chicken for doneness by piercing the thickest piece with a knife – the juices should run clear, with no trace of blood. If the meat is still pink inside, stew it for another 10–15 minutes. Serve the finished braised chicken hot with pasta, rice, mashed potatoes, or simply with bread – the rich gravy soaks beautifully into any side dish.
FAQ
Can I use breast instead of legs? +
Yes, but breast cooks faster (20–25 minutes) and can turn out a little dry. Add a little more butter or water for juiciness.
What can I use instead of a cauldron? +
Any pot with a thick base and a tightly fitting lid will do: a cast-iron pot, a duck roaster, or a sauté pan. Thin-walled cookware will heat unevenly.
Can I add potatoes? +
Yes, cut the potatoes into large cubes and add them together with the carrot. In that case, double the amount of water and increase the stewing time by 15 minutes.
How long does the finished dish keep? +
In the refrigerator, in a closed container, for up to 3 days. When reheating, add 2–3 spoonfuls of water so the gravy doesn't thicken.
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