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A great dish for cool nights, packed with complex flavours, and it almost cooks itself!
Braising chicken leg is a great way to have tender, tasty and affordable meat. I like to leave the bone in, so the meat holds together, but I tend to remove the skin which only goes soggy and doesn't add any "value" to the dish.
All the vegetables ready to be added to the chicken.
The browned chicken thighs in the pan.
The vegetables are in the pan on top of the browned chicken, ready to cover and cook in the oven.
The finished dish, served up.
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The way you cut your meat reflects the way you live. Confucius