Braised Chicken with Tomato, Sausage and Goat Cheese
- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 40 min
- 12 chicken drumettes
- Large can of peeled whole tomatoes
- 2 cloves of garlic chopped
- One large onion chopped
- Thinly sliced chorizo sausage
- Olive oil
- Kosher salt
- Black pepper
- 2 cups chicken stock
- 2 tablespoons of honey
Hot pot, olive oil and now brown the seasoned drumettes. Set them aside and add the onions, garlic and chorizo and cook until the onions have caramelized. Keep the chorizo on top of the onions so they steam and their fat renders but they stay soft we don’t want them to crisp up.
Now add the tomatoes and start to break them up. Cook some of the rawness out of them and add the chicken stock, the honey and a few good pinches of kosher salt. Check for seasoning as it cooks.
Now nestle those drumettes back in and make sure they are completely covered and braise on low about 240 degrees in oven or on very low on the stove for about 90 min checking to make sure they are still covered with the liquid. You will know when they are done when the chicken has given off its fat which you will see on top of the liquid. Just skim off any excess you see with a spoon or ladle.
Now to finish uncover and turn up the heat to 375 degrees or medium high on the stove and reduce the liquid until it’s about half or starting to tighten up around the chicken pieces. Be careful checking the sauce as the chicken is very tender and you don’t want to break it up in the pot you want to keep each drumettes one nice piece.
Now to serve carefully remove the chicken and about three pieces a serving is good. Plate so each piece is separate as I have then spoon some of that sauce over each piece. Now finish with some crumbled goat cheese, shaved parmesan and fresh parsley…..voila!
Eat people eat!