Braising Recipe

4 tablespoons/2 ounces black tea leaves of your choice
2 quarts/2 liters spring water
Fruity olive oil, enough to coat the pan for searing
4 cloves garlic, smashed then finely chopped
1 1/2 cups/250 grams thinly sliced yellow onions (one large onion)
1/2 cup/100 grams packed brown sugar
1/2 cup/120 milliliters stewed tomatoes or fresh chopped tomatoes
2 1/2 pounds/1 kilogram of chicken
Salt and freshly ground pepper to taste

Preheat the oven to 325°F (163°C). Prepare the tea by brewing it in cool (170°F/77°C) water,
then sieve out the leaves and set aside.

Saute the garlic and onions in the olive oil until softened. Add the sugar and tomatoes and stir until sugar dissolves. To braise, place the chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with the sautéed mixture. Add the brewed tea, then bake, covered, until chicken is tender, about 1 to 1 1/2 hours and tests done by thermometer—164°F (73°C). This braising liquid can also be used for other meats, poultry, or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables. Adjust accordingly.

This recipe is part of the book Cooking with Tea by Robert Wemischner and Diana Rosen.
Photography by Sysan Bourgoin

Click here for printable version.


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