Chicken and potatoes everyone will love

By David Tanis, The New York Times

For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; cooking it several hours ahead of serving, even a day before, is ideal. The flavors intensify, mature, strengthen.

The best braising cuts include beef chuck, lamb shoulder or pork shoulder. But chicken is the easiest to braise, since it takes less time to cook than red meat. Legs are best. I like both thighs and drumsticks, sometimes cooking them as a whole leg, sometimes in two pieces.

For a main, I went with a dish that approximates the Spanish chicken and potatoes in salsa brava I tasted years ago in Madrid. But I added ancho chile, traditionally used in Mexican cooking, for a different kind of heat. And I couldn’t resist adding a bit of cumin, so the result is a bit of a hybrid. Along with a splash of w...