Today is a pretty exciting day… Not only do I have a recipe for Braised Bay Leaf Chicken for you, but also the first giveaway ever on My Cup is Full! More on all the giveaway later… First we’ll get the food out of the way before we talk about other goodies. The dish today is very easy and uses relatively few ingredients, but has such a flavorful punch that soaks into the meat that your guests (like mine did) will ask you how you made it. The recipe is all the way at the bottom of the post, so don’t forget to take a scroll down to check it out.
This dish is from one of my new favorite cookbooks, Moro. You may have noticed that the garlic sauce with the roast lamb posted earlier this week was also from that cookbook. It’s a fantastic book (despite all the measurements being in Metric units), with cuisine from Spain, North Africa, and the Eastern Mediterranean. It includes ways to create a natural sourdough starter using the yeast from grapes as well as how to make classic sauces like romesco and harissa, along with other dishes that I haven’t seen in any other cookbook, truly earning is space on the shelf.
Now on to how to win fun stuff! My Cup is Full is almost 8 months old now, and it is high time we had a little fun (you know, besides making yummy food). So this week you have the chance to win a $50 gift card to the Provisions Store by Food 52. Provisions is a great site for vintage, unique, and handmade items for your kitchen that are not only well made but also beautiful. They have a wide range of prices and products, from copper pots to unique spices. My favorite recent purchase from them included a Sandwich Wrap Trio (Set of 3) that you can wash and reuse (say goodbye boring plastic baggies!!!), and Double Oven Mitts shown in the picture below that hangs perfectly on my oven door (no more searching for a second hand mitt) and protects my arms as I pull heavy pots from the stove.
A quick heads up about the giveaway: sadly, with the Food 52 Provisions store being so new, they will only ship to addresses within the United States, so only entrants from the United States are qualified to enter. Also, this giveaway is not sponsored by anyone other than me, so the $50 gift card is my personal gift to my readers because I think you’ll enjoy it . But do know that there are links in this post and in my sidebar which are affiliate links, and I will earn a commission if you make a purchase through those links. If you’d like to read more about My Cup is Full’s policies, please see our Disclosures Page. Okay, now that the hoops are jumped through, enter below and have fun!
If you have never used Rafflecopter before, you can watch this quick informative video on how to use it.
- 1 medium chicken, cut into 8 pieces (I bought my whole chicken already broken down to save time)
- freshly ground sea salt and black pepper
- 6 tablespoons oil
- 2 heads of garlic, cloves removed front the skins and woody stems sliced off
- 6 bay leaves (I used fresh, but dried will work just as well)
- 1 cup white wine
- ½ cup water
- Prepare the chicken by drying it with paper towels and seasoning on all sides with salt and pepper.
- Add 2 tablespoons of oil to a large pot with a lid (I love using my dutch oven for this) over medium heat.
- When the oil is heated, add the garlic cloves and allow it to fry until the garlic is just becoming fragrant and beginning to color (approximately 2 minutes), then remove from the pot.
- Next, brown the chicken pieces a few at a time in the oil to get a nice color on all sides (approximately 3 minutes per side), adding more oil as needed between pieces of chicken. When all pieces are browned, remove them from the pot.
- Next add the garlic, bay leaves and white wine back into the pot, stirring to combine the oil and wine.
- Add the chicken back into the pot and turn to coat in the mixture, and allow the wine mixture to simmer for about 2 minutes.
- Next add the water, stir again to combine and then cover the pot, allowing it to simmer for approximately 15 minutes.
- Check the meat with a thermometer to make sure that it doesn't need more time to cook (the meat should be at least 165 degrees Fahrenheit in the thickest piece).
- Once the meat is cooked remove the pan from the heat & serve!
- You can either serve the pieces whole, as is, or if you're feeding a large crowd, I'd suggest shredding the meat off the bones so that everyone can be served an equal portion easily.