Fricassée de poulet à l’Alsacienne

Cut the chicken into serving pieces and pat dry with paper towels. Season generously with salt and pepper on all sides.

Heat olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat. Add the chicken pieces in batches and brown on all sides until golden, then set aside.

Reduce the heat to medium and add the sliced onions to the same pan, scraping up any browned bits from the bottom. Sauté until the onions are soft and translucent.

Add the minced garlic to the pan and stir for about one minute until fragrant, being careful not to let it burn.

Return the browned chicken pieces to the pan and add the bay leaves, thyme sprigs, and half of the fresh parsley. Pour in enough liquid (white wine or broth) to partially submerge the chicken.

Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and braise slowly until the chicken is fully cooked through and tender.

Remove the bay leaves and thyme sprigs, then taste the braising liquid and adjust seasoning with salt and pepper as needed.

Transfer the chicken to a serving dish, spoon the sauce and onions over the top, and garnish with the remaining freshly chopped parsley before serving.