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)
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
here for printable version.