![Brisket Braised Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/LNmTwxvyI1ytEn55F28PgAdj7qs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/brisket-braised-chicken-FT-RECIPE1220-e34facd6aadb494fbd587dc9c440b139.jpg)
Ingredients
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1/4 cup vegetable oil, divided
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3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, trimmed and patted dry
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1 tablespoon plus 1 teaspoon kosher salt, divided
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1/2 teaspoon black pepper
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2 large yellow onions, thinly sliced
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4 garlic cloves, thinly sliced
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2 tablespoons tomato paste
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2 teaspoons Hungarian sweet paprika
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1 teaspoon onion powder
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1/2 cup (4 ounce) dry red wine
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2 tablespoons apple cider vinegar
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1 (14 1/2-ounce) can diced tomatoes
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1 cup chicken broth
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1/4 cup honey
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2 fresh or dried bay leaves
Directions
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Heat 2 tablespoons oil in a large Dutch oven over medium until shimmering. Sprinkle chicken with 1 tablespoon salt and pepper. Working in 3 batches, arrange chicken pieces, skin sides down, in Dutch oven; cook until browned on both sides, 4 to 5 minutes per side. Set aside. Wipe pan clean; add remaining 2 tablespoons oil.
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Add onions and garlic to Dutch oven; cook over medium, stirring occasionally, until lightly browned, about 8 minutes. Stir in tomato paste, paprika, and onion powder; cook 30 seconds. Add wine and vinegar; cook, stirring constantly and scraping up browned bits, until mixture thickens, about 1 minute.
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Stir in tomatoes, broth, honey, bay leaves, and remaining 1 teaspoon salt. Nestle chicken into mixture; bring to a boil over medium-high. Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.
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Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes. Discard bay leaves. Transfer chicken to plates; spoon sauce over chicken.
Make Ahead
Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.