CookEat Recipe
Chicken Etuve, Meridional
Chicken braised in a covered casserole with finely sliced onions, fresh tomatoes, garlic and claret.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have a poultry supplier prepare a tender chicken that weighed three pounds before its head, feet and viscera were removed. Use that same prepared bird, cut into twelve even pieces.
Step 2
Season the chicken with one and a half teaspoons salt and one teaspoon ground white pepper. In a food-safe earthenware casserole rated for both your hob and the oven, heat the two tablespoons olive oil as directed by the pan maker. Fry the chicken on the hob for about fifteen minutes, turning the pieces occasionally.
Step 3
Lift the chicken onto a dish. Slice the two medium white onions exceedingly fine and fry them in the same casserole for about three minutes.
Step 4
Return the chicken on top of the onions with one peeled whole garlic clove. Peel the three medium ripe tomatoes and cut each into quarters. Arrange them around the chicken and add two saltspoons salt and two saltspoons ground white pepper. Pour in half a gill claret and half a gill water. Cover tightly and let boil for five minutes.
Step 5
Transfer the covered casserole to the 180°C oven. Cook for about forty minutes, continuing as needed until every chicken piece reaches at least 74°C in its thickest flesh, checking each piece separately without touching bone. The cooking time alone does not establish doneness.
Step 6
After checking doneness, replace the lid and carry the same casserole to the table on a heatproof trivet. Serve promptly with the lid in place.
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