Garlic & Chilli Braised Chicken

This simple classic braise sees the chicken deep-fried first to add colour and texture, then gently braised for tenderness as it makes its own sauce. You can use chicken thighs, boneless if you wish, but I much prefer to suck the chicken off the bone, as it has heaps more flavour that way and stays moist. Don’t use chicken breasts — they dry out too much.