Ingredients:
- 1 chicken, about 4 lb. (2 kg), cut into 8 pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 jar Spiced Pumpkin Braising Sauce
- Mashed potatoes or cooked noodles for serving
Directions:
Season the chicken with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the chicken is fork-tender, about 2 hours.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the braising sauce. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours.
Serve the chicken alongside the mashed potatoes or noodles. Serves 4 to 6.
Williams-Sonoma Test Kitchen
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