Chicken stewed with thyme
4 servings
120 minutes
Thyme-braised chicken is an exquisite dish of European cuisine that impresses with its simplicity and depth of flavor. Tender pieces of chicken simmer in an aromatic blend with onions and thyme, creating a rich, slightly sweet and spicy taste. Thyme adds a light zest to the meat while the slowly braised onions turn into a delicate gravy enveloping the chicken in a velvety texture. This dish is perfect for both a cozy family dinner and a festive table, delighting with its juiciness and warm, homely character. Inspired by traditional European recipes, it emphasizes the importance of slow cooking that reveals all nuances of flavor. It is served with a light side – potatoes, rice or fresh bread that perfectly absorbs the fragrant sauce.
1
Cut the chicken into equal medium pieces. Cut the legs in half at the joint. Or you can leave whole drumsticks, thighs, and wings. It turns out just as good.
- Chicken: 1.5 kg
2
Cut the onion into strips.
- Onion: 4 pieces
3
Pat the chicken pieces dry with a kitchen towel. Heat vegetable oil in a pan over high heat. Fry the chicken pieces until golden brown.
- Chicken: 1.5 kg
4
Place the onion on top and pour half a glass of salted boiling water. Add thyme. Cover with a lid and reduce the heat.
- Onion: 4 pieces
- Thyme: 1 teaspoon
- Salt: to taste
5
Sauté the chicken for one and a half hours. Occasionally stir the pieces in the pot lightly. The goal is not to mix but to ensure that the pieces do not burn and the onion stews evenly with the meat. During this time, the onion will almost completely turn into sauce.
6
Season the dish with pepper only at the end: during prolonged cooking, pepper can become bitter.
- Ground black pepper: to taste
7
Chicken meat becomes very tender, so mix very carefully as it may lose its shape, especially towards the end of cooking.