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poulet-en-sauce

This is a Haitian stew where bone-in, skin-on chicken is marinated with garlic, onions, peppers, thyme, citrus juice, and chilies, then seared and slowly simmered in a rich tomato-based sauce. That richness is balanced by all that citrus juice, so the stew actually feels nice and light. Eat this with rice and soak up alllll that delicious gravy. I like to make a bog batch of this since it tastes even better the next day—and makes the perfect freezer-ready meal, since the sauce locks in moisture and keeps the chicken juicy when reheated.

Ingredients