1 hr 15
Demfting refers to a venerable Eastern European Jewish cooking technique: braising a chicken or a roast in a sealed heavy pot on the stove. And no one does it better than my great-aunt, Annette Farber. The secret to making a rich brown gravy is to let the onions “catch” and caramelize several times, before adding more water.
Wash the chicken breasts and blot dry. Cut each breast into 3-inch pieces. Place the chicken breasts in a bowl and toss with the salt, pepper, and garlic. Let marinate for 20 minutes.
Pour the oil on the bottom of a large, heavy, nonstick sauté pan with a tightly fitting lid. Arrange the sliced onions, carrots, celery, and half the parsley over the bot