CHICKEN A LA CUBANA

4 chicken legs and 4 thighs (about 3 pounds)
1/3 cup golden raisins
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup chopped onion
4 garlic cloves, peeled and smashed
2 tablespoons tomato puree
2/3 cup red wine (zinfandel, rioja or Cotes du Rhone)
2 tablespoons capers, drained
2/3 cup green olives with pimentos
1 teaspoon dried thyme or 1 sprig fresh thyme
1 teaspoon ground cumin

If they aren't already, separate legs from thighs and cut off excess fat.
Soak raisins in 1/2 cup warm water for half an hour.

In a 5 1/2-quart Dutch oven, heat the oil over medium-low heat. Brown a few chicken pieces at a time (do not crowd the pan), skin side down first. It will take about 15 to 20 minutes to brown all the chicken pieces. Transfer to a plate or to a slow cooker, season with salt and pepper and reserve.

Reserve 2 tablespoons of the fat in the Dutch oven (or add more oil, if necessary). Add onion and garlic with 2 tablespoons water; cover and simmer for 5 minutes over low heat.

In a small mixing bowl, whisk tomato puree into the wine, then pour it over onions. Add to the pot the capers, olives, drained raisins and chicken, skin side up, with the juices in the plate. Sprinkle with thyme, cumin and more salt and pepper.

If using slow cooker, add mixture to chicken pieces in ceramic slow-cooker insert, mix gently to combine, cover tightly and cook on low for 4 hours or until tender.

If using Dutch oven, cover and braise over medium-low heat for 40 minutes or until tender. Now and then uncover and let water condensation on underside of lid fall into pot.

Serves 4
Adapted from source: Slow-Cooked Comfort by Lydie Marshall