This is our second lamb recipe. We had never eaten lamb before, so on the first go around I made the lamb. We were glad to try it, but it wasn’t a favorite for us so, after talking with a friend/fellow baker Steph…she was going to sub chicken thighs and make the rest as called for…sounded perfect to me so I went a little rogue. 🤦♀️
Braising is a cooking technique that uses a combo of stewing and steaming. The meat can be lightly seared, and then immersed in liquid and cooked at a low temperature for a long time in a sealed container. In this recipe, we achieve this by sealing our pot with foil, and then covering with the top. This creates the steaming along with the stewing.
The liquid in this case is a mixture of chicken broth, white wine, and the juice leftover from the whole tomatoes.
The veggies are sautéed first: carrots, onion, some rosemary, and a head of garlic. Before those color, 4 anchovies are added stirring until they dissolve. Then rest is stirred in: whole tomatoes snipped, white wine, chicken broth, olives, and citrus peel. The chicken is added to the pot and submerged as best as possible and then sealed up with the foil and then the lid.
This cooks for 2 hours, until the meat is falling off the bone.
Our first impressions were that this smelled delicious while it was cooking, and the chicken was just so, so tender. I need to remember this method for cooking meat because it is so simple and so tender.
We really enjoyed this dinner. The flavors were really tasty together and the chicken just so good.
This one is a keeper.
Is this a keeper? 
Your braised chicken looks really appetizing. You can see all the flavor ingredients. The glaze on top makes you want to dip your finger in there and savor the deliciousness.
yay–a keeper for me with chicken, too!
I am glad that you really enjoyed the dinner, I was going to make chicken thighs also but managed to find some lamb shanks. So far this recipe seems to be a winner.