Browned Stewed Chicken Recipe

• 1 x chicken - (3 1/2 to 4 lbs) cut into 8 pcs
• 1 lrg onion halved, sliced
• 6 x garlic cloves sliced
• 8 sprg fresh thyme
• 2 Tbsp. extra virgin olive oil
• 1 tsp kosher salt Freshly-grnd black pepper to taste
• 2 Tbsp. extra virgin olive oil
• 12 x allspice berries
• 1 lrg tomato coarsely minced
• 1 1/2 c. chicken broth
• 1/2 tsp warm sauce - (to 1) Salt to taste Freshly-grnd black pepper to taste

1. Toss the chicken, onion, garlic, thyme, extra virgin olive oil, salt, and pepper together in a bowl.
2. Cover and chill overnight.
3. Remove the chicken from the refrigerator 30 min before you start cooking.
4. Remove the chicken from the marinade.
5. Reserve the marinade.
6. Heat a large skillet over medium-high heat.
7. Add in the extra virgin olive oil to the pan, and begin browning chicken pcs in batches till golden.
8. Remove the last batch from the pan, then add in the allspice berries and marinade, and cook for about 5 min.
9. Add in the tomatoes and return chicken to the pan.
10. Raise the heat, and bring to a simmer.
11. Add in chicken stock, warm sauce and again, bring to a simmer.
12. Cover pan and adjust heat to a low simmer, for approximately 30 min, or possibly till chicken is cooked through.
13. Adjust seasoning and serve.
14. This recipe yields 4 to 6 servings.

chicken, onion, garlic, thyme, extra virgin olive oil, kosher salt, extra virgin olive oil, berries, tomato, chicken broth, warm sauce

Taken from cookeatshare.com/recipes/browned-stewed-chicken-93947 (may not work)