BRISKET-BRAISED CHICKEN

Brisket-Braised Chicken image

Number Of Ingredients 15

1/4 cup vegetable oil, divided
3 1/2 pounds bone-in, skin-on chicken thighs and drumbsticks, trimmed and patted dry
1 tablespoon plus 1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 large yellow onions, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 teaspoons Hungarian sweet paprika
1 teaspoon onion powder
1/4 cup (4 oz) dry red wine
2 tablespoons apple cider vinegar
1 can (14 1/2-oz) diced tomatoes
1 cup chicken broth
1/4 cup honey
2 fresh or dried bay leaves

Steps:

Heat 2 tablespoons oil in a large Dutch oven over medium until shimmering.
Sprinkle chicken with 1 tablespoon salt and pepper. Working in 3 batches, arrange chicken pieces, skin side down, in Dutch oven; cook until browned on both sides, 4 to 5 minutes per side. Set aside.
Wipe pan clean; add remaining 2 tablespoons oil.
Add onions and garlic to Dutch oven; cook over medium, stirring occasionally until lightly browned, about 8 minutes.
Stir in tomato paste, paprika, and onion powder, cook 30 seconds.
Add wine and vinear, cook, stirring constantly, and scraping up browned bits, until mixture thickens, about 1 minute.
Stir in tomatoes, broth, honey, bay leaves, and remaining 1 teaspoon salt.
Nestle chicken into mixture; bring to a boil over medium-high. Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes. Uncover Dutch oven; increase heat to medium-low. Simmer, gently, stirring occasionally, until liquid has slightly thickened, about 15 minutes.
Discard bay leaves.
Transfer chicken to plates; spoon sauce over chicken.
MAKE AHEAD: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.