![]() ![]() Once ready, it is always ideal to allow the meat to cool slightly in the cooking liquid – to remove it at the height of cooking is akin to slicing meat that has not rested.If it still feels springy to the touch and the joint does not bend easily, continue cooking a while longer. It is ready when you can feel the meat has relaxed when pressed between the leg and thigh joint. Cover the pan and turn the heat down to just below a simmer – the chicken should take approximately one hour to cook – but check after 45 minutes. Add your seared chicken back into the pan and add enough stock or water until the level covers the meat by about three quarters.This removes the alcohol and is safe for children to eat. If you do this step, allow the wine to simmer and reduce until below the level of the onions. At this point, you may add a cup or two of white wine (if you have it) to deglaze the pan and add some complexity to your braise.Once the onions have softened, add your cloves of crushed garlic and continue cooking until the onions have browned… Caramelize them in the pan, using a wooden spoon to turn and stir the onions and release the little bits of fond from the bottom. Remove the legs from the pan and add your sliced onions. When the skin has become a rich golden brown, turn the legs over and lightly sear on the other side. Take your time in getting the skin of the chicken to render and caramelize (but not blacken). ![]() Lightly pat the skin side of the chicken with a towel to remove excess moisture (this will help to crisp the skin) In a sauté pan or large dutch oven sear the chicken on medium-high heat, skin side first. Season the chicken on all sides with salt and pepper and allow to sit for an hour before cooking.
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