Braised Chicken with Warm Spices

Ingredients:

• 1 (3- to 3 1/2-pound) bone-in, skin-on chicken breast
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried red pepper flakes
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley

Instructions:

1. Brine chicken: In a large bowl, dissolve salt in 1 gallon of cold water. Submerge chicken and refrigerate for 30 minutes.
2. Season chicken: Remove chicken from brine and pat dry. Season with black pepper, cumin, coriander, and red pepper flakes.
3. Brown chicken: Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides. Remove from Dutch oven and set aside.
4. Sauté vegetables: Add onion, carrots, celery, and garlic to the Dutch oven. Sauté until softened.
5. Deglaze and add liquids: Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, tomatoes, tomato paste, bay leaf, and thyme. Bring to a boil.
6. Return chicken and simmer: Return chicken to the Dutch oven. Reduce heat to low, cover, and simmer for 1 1/2-2 hours, or until chicken is very tender.
7. Finish and serve: Remove chicken from the Dutch oven and shred. Return shredded chicken to the sauce and heat through. Garnish with chopped parsley.

Optional additions:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
• For a richer sauce: Use heavy cream instead of chicken broth.
• For additional vegetables: Add mushrooms, bell peppers, or green beans to the Dutch oven.
• For a spicier kick: Add a tablespoon of Sriracha sauce or hot sauce.

Enjoy your delicious Braised Chicken!