Mediterranean Braised Chicken

Braising.  It's when you cook something in a small amount of liquid, low and slow, and it makes it delicious, moist, and tender.  You're probably thinking "I already do this and it is called stew," and that is pretty much true except with stewing, the meat or whatever you're cooking is submerged in the liquid whereas in braising it is not.

Here, what I've braised is chicken, and by using red wine and some Italian seasoning, have brought some Mediterranean flavours to the plate - hence the name Mediterranean Braised Chicken.  Chicken isn't the most common meat to braise, unless you're talking about coq au vin (originally used to cook a tough old rooster until it was tender and delicious), since ordinary chicken isn't tough and doesn't need to be broken down into tenderness the way, say, stewing beef does.  That's ok, though - it just means it doesn't need to braise as long to achieve perfect juicy tenderness.

Look at that.  Look at how the chicken has soaked up the wine.  The wine in the pan has also soaked up the chicken juices, so it's a delicious sauce (which we served over wild rice, but do what you want). But you don't have to take my word for it. Get your braise on and try it for yourself!