Poul Nan Sos (Haitian Chicken in Sauce)

Every cuisine has a dish that functions as the de facto family-style chicken stew. From Arroz con Pollo to Tikka Masala, the base can be shaped any way you please. This Haitian rendition comes from Top Chef contestant Gregory Gourdet (and a Mémère with outstanding taste).

Ingredients

Marinade

2 lbs mixed bone-in skin-on chicken thighs, patted dry

2 tbsp kosher salt

1 orange, halved

1 lime, halved

1 lemon, halved

2 medium yellow onions, halved and thinly sliced

8 garlic cloves, sliced

2 Scotch bonnet or habanero chiles, halved and thinly sliced

1/4 cup fresh thyme leaves

Stew

1/3 cup extra-virgin olive oil

1/4 cup tomato paste

1 tsp kosher salt

2 red bell peppers, seeded and deveined, cut into long thin slices

2 yellow bell peppers, seeded and deveined, cut into long thin slices

2 cups chicken stock

1/4 cup fresh flat-leaf parsley, roughly chopped

Preparation

1. Place the chicken in a large bowl and season with the salt. Squeeze the citrus halves over the chicken, then rub the cut sides against the skin to extract as much juice and oil as possible. Add the onions, garlic, chiles, and thyme and toss well, massaging the marinade into the chicken as you go. Cover tightly and refrigerate for at least 12 hours and up to 48 hours — the longer the better.

2. Preheat the oven to 375°F. Remove the chicken from the marinade, scraping any stuck-on aromatics back into the bowl. Set a fine-mesh strainer over a small bowl and pour the marinade through, reserving both the solids and the liquid separately. Pat the chicken very dry with paper towels — this step is critical for a good sear.

3. Heat the oil in a wide, heavy ovenproof pot (such as a 3 1/2-quart braiser) over medium-high heat until shimmering. Add the chicken skin-side down. Cook, turning the drumsticks occasionally but leaving the thighs undisturbed, until the skin is deeply and evenly browned, about 8 minutes. Transfer to a plate.

4. Reduce the heat to medium-low. Add the tomato paste and salt and cook, stirring often and scraping the bottom of the pot, until the paste has darkened by several shades and smells caramelized, about 3 minutes. Add the bell peppers and the reserved marinade solids and cook, stirring occasionally, until the peppers soften slightly and take on a little color, 8–10 minutes.

5. Return the chicken to the pot skin-side up in a single layer. Pile the peppers, onions, and aromatics over and around the chicken. Pour in the reserved marinade liquid and the stock. Transfer to the oven and braise, basting every 15 minutes, until the sauce has thickened slightly and the meat pulls from the bone with a gentle tug, about 1 hour. Scatter with the parsley and serve directly from the pot.