Braise, sauté or stew?
This braise is similar to classics such as the Italian cacciatore or French chasseur, coq au vin or fricassee – all types of sauté, stew, or braise: the chicken can be marinated, browned or cooked without browning. It can be cooked with most types of vegetables and it can be cooked with water, wine, stock, tomatoes or cream. The dish can be prepared as a homely and rustic stew, or refined and elegant braise.
This dish, and others like it, are an essential template for the home-cook. The meat can be changed to lamb, pork or beef. Try swapping round the vegetables and flavourings to make characteristic regional dishes from around the world e.g. here tomatoes, chilli, peppers, chorizo and paprika give the dish a Spanish flavour – but you could use wine and chicken stock instead of tomatoes, celery, green beans or haricot beans, tarragon and lemon to give it a more sophisticated French flavour.