Chicken daube

Instructions

1. Marinate the chicken with the white wine, chopped onion, crushed garlic, thyme and spices for at least 1 hour in the fridge.
2. Drain the meat, reserving the marinade. Pat the pieces dry and brown them in the oil, in batches, 4 minutes per side.
3. In the same casserole, cook the remaining onions and the marinade for 5 minutes, then add the tomato paste and let it darken for 2 minutes.
4. Return the chicken, add the peeled carrots cut into rounds, the chili, the cloves and the stock.
5. Cover and simmer gently for 45 to 60 minutes, until the meat is very tender and the sauce is thick.
6. Add the vinegar, adjust the salt and pepper, remove the chili and serve with white rice.