Recipe · Chicken
Chicken Parthian Style
Ingredients
- 1 whole chicken (about 3 to 4 lb), cut into quarters, or 3 to 3 1/2 lb bone-in thighs and drumsticks
- 2 tbsp olive oil, for browning
- 1 tsp black pepper, freshly ground, plus more to finish
- 1 tsp dried lovage, or 2 tbsp chopped celery leaves (or flat-leaf parsley) plus 1/4 tsp celery seed
- 1/2 tsp caraway seeds, lightly crushed
- 1/2 cup chicken broth
- 1/2 cup dry white wine, plus a splash more if needed
- 1/8 to 1/4 tsp asafoetida powder (stands in for laser; start small, it is strong), or omit if unavailable
- 3/4 tsp salt, or to taste
Directions
- Pat the chicken dry and season lightly with salt. Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Brown the pieces on both sides, working in batches if needed. Pour off most of the fat, leaving about 1 tbsp in the pan.
- In a small bowl, mix the pepper, lovage (or celery leaf and seed), and caraway with the broth and wine. Stir in the asafoetida if using.
- Return all the chicken to the pan (or transfer to an earthenware casserole if you have one). Pour the seasoning mixture over it. Bring to a simmer, cover, and braise gently over low heat 35 to 45 minutes, until the chicken is cooked through and tender. Turn the pieces once halfway. Add a splash of wine or broth if the pan looks dry.
- Uncover for the last few minutes if you want the sauce a little thicker. Taste for salt. Sprinkle with more black pepper and serve in the cooking dish, spooning the pan juices over the meat.
Slow cooker option
Brown the chicken first if you can. Put it in the slow cooker, pour over the seasoning mixture, and cook on low 4 to 5 hours or on high 2 to 2 1/2 hours, until tender. Reduce the juices in a saucepan on the stove for a few minutes if they are thin, then pour over the chicken and finish with pepper.
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