A recipe by Julie Van Rosendaal
Preheat the oven to 375˚F.
Pat the chicken dry, season it with salt and pepper, and heat a heavy, ovenproof pot on the stovetop over medium-high heat. (Alternatively, use a heavy skillet.)
Add a drizzle of oil and brown the chicken all over, turning it with tongs.
Transfer the browned chicken to a pot or baking dish, if you used a skillet.
Add the remaining ingredients to the pot, cover and bake for 1 1/2 hours, removing the lid for the last half an hour if you’d like to brown the top a little more.
To serve, pull the meat off the bones and drizzle with sauce.