Braising is an old-fashioned and brilliant cooking method, ideal for coaxing deep flavour from simple ingredients. It involves two key steps: first browning the meat to build richness, then gently cooking it in liquid to achieve fall-apart tenderness. I always use a meat thermometer—it keeps the chicken perfectly cooked every time.

INGREDIENTS:

• 2 chickens cut into 10 pieces, leave the skin on
• 1 tablespoon olive oil
• 2 onions, chopped fine
• 4 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 teaspoon dried oregano
• ½ teaspoon red pepper flakes 
• 1 tablespoon potato (or corn) starch
• 2 tablespoons water
• 120ml (½  cup) dry white wine 
• 300 ml (1 ¼ cup) chicken stock
• 5g (1/4  cup) chopped fresh basil, divided
• 2 teaspoon red wine vinegar

METHOD:

1. Brown the chicken: Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until just smoking. Pat chicken pieces dry and season with salt and pepper. Working in batches, place chicken skin-side down in the pot and brown well on both sides, about 5–8 minutes total. (Reduce heat if the pot begins to scorch.) Transfer browned chicken to a plate. Reduce heat to medium.
2. Build the base: Add the onions and cook, stirring occasionally, until softened, 5–7 minutes. Stir in tomato paste, garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.
3. Thicken the sauce: In a small bowl, whisk the potato starch with the 2 tablespoons cold water until smooth. Stir into the pot and cook, stirring constantly, for 1 minute. Add the wine and chicken stock, scraping up any browned bits from the bottom of the pan.
4. Braise the chicken: Return the thighs and drumsticks to the pot, skin-side up. Bring to a simmer over medium heat, cover, and cook for 8 minutes. Then add the breast pieces and wings, lower the heat, cover again, and cook for a further 20 minutes, or until the chicken is cooked through. (Check with a meat thermometer; internal temperature should read 75°C / 165°F.)
5. Finish the dish: Transfer the chicken to a serving dish. Stir ¾ of the basil and the red wine vinegar into the sauce. Taste and adjust seasoning with salt and pepper. Pour the sauce over the chicken and sprinkle with the remaining basil just before serving.

MAKE AHEAD:

The dish (up to the end of Step 4) can be made up to 2 days in advance. Store in the fridge in an airtight container. Reheat gently on the stovetop or in the oven until warmed through, then add the basil garnish just before serving.