Serves 4

To braise a whole chicken you need a pot that will hold it snugly. You can also make this with chicken quarters. Brown the chicken first, then caramelize onions, and cook the chicken on the onion mixture in the oven until the meat on the legs pulls away from the bone. While it’s braising, steam some small golden potatoes to serve with the bird.

1 whole chicken, quartered, or 4 chicken quarters

Salt and pepper, to taste

2 tablespoons olive oil

2 medium onions, halved and thinly sliced

1 clove garlic, lightly smashed

1 can (14 to 15 ounces) whole peeled tomatoes, crushed in a bowl

1½ cups chicken stock

Handful fresh oregano sprigs, half chopped, half left whole

1. Set the oven at 375 degrees.

2. Pat the chicken dry. Salt and pepper the whole chicken inside and out, or the chicken pieces on both sides.

3. In a large flameproof casserole, heat the oil. Add the whole chicken on its back or the chicken pieces skin side down. Cook for 5 minutes, or until the meat moves easily in the pan. Turn and brown the other sides in the same way (the whole bird should be browned all over). Remove from the pan.

4. Add the onions, garlic, salt, and pepper. Cook, stirring often, for 10 minutes or until they are golden. Add the tomatoes and cook, stirring, for 2 minutes more. Add the stock and bring to a boil. Return the chicken to the pan, breast side up or skin side up. Tip the pan and spoon some of the cooking juices over the chicken. Return the liquid to a boil. Scatter the whole oregano sprigs on the chicken.

5. Cover the pan and transfer to the oven. Cook the chicken pieces for 40 minutes, the whole chicken for 50 minutes, or until the skin pulls away from the leg bones. Halfway through cooking, remove the pan from the oven and spoon some cooking juices over the chicken.

6. Pull out and discard the sprigs of oregano. With kitchen shears, cut the whole chicken into 8 pieces (2 legs, 2 thighs, 2 wings with some breast meat attached, 2 breasts) or halve the chicken quarters, discarding backbones if they’re attached. Sprinkle the chicken with chopped oregano. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.