The Wonderbag isn’t just about soups and stews, or ‘wet food’, as someone once called it. By only submerging your chicken part way, leaving the skin exposed, you can let the Wonderbag do all the heavy lifting in the flavor development and tenderizing space, then the pop the pan under the broiler in your oven just before serving to caramelize and crisp up the skin. The crispy, browned skin gives it that ‘oven-roasted’ punch, without the drying out that usually occurs in the oven. Best of both worlds!
- Salt and pepper
- 4 whole chicken legs (connected drumstick and thigh), on the bone with skin (or 8 chicken thighs, on the bone with skin)
- 2 tsp dried rosemary
- 2 tsp dried oregano
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ cup white wine
- Water to partially cover
Salt and pepper your chicken on both sides. Mix the rosemary and thyme with 1 Tbsp olive oil and then evenly distribute across the skin-side of the chicken pieces. Rub the mixture into the chicken skin using the back of a spoon.
Heat a 2 ½ quart, shallow braising pan (with short side handles) on medium-high. Add remaining 2 Tbsp olive oil and brown the chicken on both sides (about 3 min per side), browning the skin-side first. Remove from pan and set aside.
Add onions, and sauté for 5 minutes, until soft and golden. Add the garlic and cook for 30 seconds. Add the wine to deglaze the pan, stirring vigorously to dislodge any browned yummy bits.
Place the browned chicken on top of the onion mixture, and pour in enough water to just come up the skin-line of the chicken, taking care not to submerge the skin. Bring to a boil, then reduce heat to med-low and simmer, covered, for 30 minutes.
Place the lidded pot into your Wonderbag and seal for 6-7 hours. When ready to serve, remove pot from bag, remove the lid from the pot and place dish under the broiler in your oven for about 5 min, or until the skin starts to blister and crackle.
To Serve: Use a large spatula to place chicken on individual plates, as the chicken will be nearly falling off the bone (thus trying to use tongs could be a bit messy).
Tips: My go-to pan for braising in the Wonderbag is a round, 2 ½ quart Le Creuset, cast iron pan that measures 11 inches in diameter, and almost 2.5 inches deep (with a tight fitting lid of course) This is a perfect size to fit 4 whole chicken legs or 8 chicken thighs. Many chefs use their fingers to rub herbs into meat, but I find that much of herb mixture just sticks to my fingers...not to mention I’m a bit cautious with raw chicken. I purposely didn’t specify a water measure as that will vary with the dimensions of your own pan, so best to just ‘eye-ball it’.