RCI-SP.004.0085.001
Chicken Lonac
4 servings, 60 minutes preparation Chicken Lonac
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- chicken parts (legs7 lbthighs and breasts)
- carrots cut into 1½ inch pieces12 medium
- of garlic toes unskinned1 head
- brown onions (whole); peeled8 medium
- potatoes; cut in thirds4 medium
- ½ lb
- 1 unit
- qt Sauterne wine1 unit
- 8 oz
Method
1
Pat dry the chicken parts with paper towels and season generously with salt and pepper on all sides.
2
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until it foams.
2 minutes
3
Working in batches to avoid crowding, brown the chicken pieces on both sides until golden, approximately 3-4 minutes per side, then transfer to a plate.
8 minutes
4
Add the peeled whole onions to the pot and cook until lightly browned, stirring occasionally for about 3 minutes.
3 minutes
5
Pour in the Sauterne wine, scraping the bottom of the pot with a wooden spoon to release any browned bits, and bring to a simmer.
2 minutes
6
Return the browned chicken to the pot along with any accumulated juices, then add the tomato sauce and stir to combine.
1 minutes
7
Add the unskinned garlic cloves, carrots, and potatoes, stirring gently to distribute the vegetables evenly among the chicken.
1 minutes
8
Bring the lonac to a gentle simmer, cover the pot with a lid, and cook over medium-low heat for 75-90 minutes until the chicken is tender and cooked through.
80 minutes
9
Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
10
Serve the lonac hot, spooning the chicken and vegetables into bowls with the flavorful braising liquid.