Galinha à Zambeziana

Heat the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until it foams and turns golden, about 2 minutes.

Carefully place the chicken pieces in the hot butter, working in batches if necessary to avoid overcrowding the pot.

Brown the chicken on all sides until the skin is golden and crispy, turning occasionally.

Reduce the heat to medium and continue cooking the chicken in its own juices and butter, turning occasionally to ensure even cooking.

Simmer the chicken until it is fully cooked through and tender, with the internal temperature reaching 165°F (74°C).

Transfer the cooked chicken to a serving platter and drizzle with the rich, browned butter from the pot.

Serve immediately while hot, allowing the rich buttery sauce to coat the tender chicken pieces.