Ingredients
Braise
Marinade
Chicken
Directions
- 1
Marinate chicken for 20 mins.
- 2
Heat oil in the Buffet Casserole over medium heat.
- 3
Scrape away any excess marinade from the chicken (to prevent spatter and sticking).
- 4
Add to pan skin side down.
- 5
When the skin is golden brown, flip and continue to brown the other side.
- 6
Transfer to a dish and set aside (insides will be raw).
- 7
Scrape up any burnt bits but leave most of the fond and chicken fat in the pan.
- 8
Saute sliced onion, garlic, and ginger until fragrant.
- 9
Return chicken to pan, skin side up.
- 10
Add tomato puree and water (start with ~350ml water).
- 11
Scrape up any fond from the bottom of the pan.
- 12
Add carrots and potatoes.
- 13
Cover and simmer over low heat, 20 mins.
- 14
Flip the chicken and continue to simmer uncovered, 30-40 mins or until chicken and potatoes are tender.
- 15
Keep an eye on the liquid — if it’s too dry, add more water.
- 16
Flip the chicken again, skin side up.
- 17
Add mushrooms, cook 1 min.
- 18
Season with salt and sugar.
- 19
NOTE: Tomato puree can vary in salt content between brands, so season to taste.
- 20
Stir in cream and peas.
- 21
Top with raw onion rings.
