Braised Chicken with Roasted Red Peppers and Onions

I usually buy a whole chicken when we want chicken. I buy organic meat as much as possible and it's often much cheaper to buy whole and butcher it yourself, which I must admit, I highly enjoy for some strange reason. Also, you get the added benefits of having the carcass for stock, the chicken livers for a nice appetizer and the bits off the boiled carcass (after making stock) for chicken salad! It's the gift that keeps on giving. This recipe is my favorite go-to recipe for the chicken breasts and legs. It's an adapted version of a recipe which I saw Mario Batali make on his road-trip through Spain. So easy and really tasty! I especially love it over buttery couscous.

Braised Chicken with Roasted Red Peppers and Onions

Ingredients:

2 Tablespoons of Olive Oil
6 Cloves of Garlic, Minced
1 Onion, Halved then thinly sliced
2 large Roasted Red Peppers, Sliced
2 Dried Chiles
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
Salt and Pepper, for Seasoning Chicken
2 Chicken Legs and Thighs
2 Chicken Wings
1 Cup of White Wine (Do not use a wine that you wouldn't drink, because it will not be tasty in your food either)
1 Cup of Chicken Broth

Cooking:

In a large Dutch Oven, pour in your olive oil, and toss in your onions, chilis and garlic. Saute until these are translucent and starting to brown slightly. Meanwhile, season your chicken pieces on both sides with the cumin, paprika and salt and pepper. Once the onions have a slight bit of color on them, add in your chicken pieces, making sure that the chicken is touching the bottom of the pan. Your trying to brown them a bit, so you can sort of slide the onions aside. When the chicken is golden brown on both sides, add in your roasted red peppers. Next pour in your liquids. Turn the heat down to med-low and cover. Cook for 40 minutes and you will have unbelievably moist tasty chicken with a sauce that is fantastic over any starch you care to use as a side!