Sunday braised chicken with carrots

Pat the chicken dry, thinly slice the onions and cut the carrots into even diagonal pieces.

• Take the chicken out of the fridge 15 minutes before cooking.
• Season both sides just before browning.

Look for this: Even pieces will cook at the same rate.

Heat a little oil in a casserole. Add the chicken skin-side down, let it colour without moving it, then turn it over.

• Work in batches if the pieces touch.
• Set the browned chicken aside on a plate.

Look for this: The skin is deeply golden and releases easily from the pan.

Lower the heat, add the onions and carrots to the same casserole and scrape up the browned bits with a wooden spoon.

• Cook for 5 minutes without browning the onions.
• Return the chicken to the casserole on top of the vegetables.

Look for this: The onions are translucent and the casserole smells roasted.

Pour in the stock, add the thyme, cover and simmer gently. Uncover for the final 5 minutes to concentrate the juices.

• Turn the chicken halfway through.
• Check that its juices run clear before serving.

Look for this: The carrots yield to a knife and the sauce coats a spoon.