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German Braised Chicken in Polish Confit
A hearty German-inspired dish featuring tender chicken in a rich, umami-rich polish confit sauce.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●1 pound boneless, skinless chicken thighs chicken
- ●1/4 cup polish confit
- ●2 teaspoons soy sauce umami
- ●2 tablespoons olive oil
- ●1 medium onion
- ●1 teaspoon caraway seeds
- ●2 bay leaves
- ●to taste salt
- ●to taste black pepper
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Instructions
- 1
Heat olive oil in a large Dutch oven over medium-high heat.
- 2
Add the onion and cook until browned, about 5 minutes.
- 3
Add the caraway seeds and cook for 1 minute.
- 4
Add the chicken and cook until browned on all sides, about 5 minutes.
- 5
Add the polish confit, umami, bay leaves, salt, and black pepper.
- 6
Transfer the pot to the oven and braise for 30-40 minutes, or until the chicken is tender.
- 7
Remove the pot from the oven and let it cool slightly.
- 8
Serve the chicken with the sauce spooned over the top.
- 9
Garnish with fresh parsley, if desired.