Simple Dinner - Chicken Tacos

Nothing fancy tonight - just tacos. Can't say that it is fast though. I am braising chicken and that takes time. But it certainly is simple. I have half a whole chicken breast (bones in). I slice half an onion and line a bottom of a small braising pan with it. Place seasoned (salt and pepper) chicken on top, and add white wine - just enough to cover the onions, but not the chicken.

I am not even bothering to braise it in the oven. This setup is too small to waste energy to heat up the oven. Given that the pan is pretty well made for braising - cast iron, dark non-reflective interior, tight fitting lid with drip bumps on the interior side for auto basting, by Staub (love the brand!), I can make it work stove-top.

Just as a reminder of the whole braising technique, here is an amazing illustration by modernist cuisine:

I let the chicken braise for about one and a half hours. Make sure to save the remaining sauce and onions. I have a feeling it'll be an amazing sauce for next dinner.

When chicken is cool enough, separate the meat. Cut onions (if too pungent, blanch with hot water), tomatoes, cucumbers. I also serve some of the guacamole mousseline from Sunday's night and some creme Mexicana, and a couple of hot sauces.

Now, build your own taco and enjoy!

Even if not fast because of the braising step, it is so simple and quite tasty. Yummm!