braised-chicken-with-carrots-tomatoes-and-kale
[What I like about this recipe: - The technique is a blank slate for any number of flavorful braising bases and vegetable accompaniments. - Cooking the chicken low in slow in liquid with the top exposed delivers juicy meat and a crisp top]
Ingredients
Neutral oil for cooking
1 onion, split in half, peeled, and cut into 1/4 inch slices from pole to pole
5 cloves garlic, trimmed and thinly sliced
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