Braised Greek Chicken In Tomato Sauce

Brine the chicken

1. Place the chicken in a large platter. Sprinkle za'atar seasoning all over. Chill uncovered in the fridge for 1 to 4 hours and preferably overnight, but no longer than 24 hours. When you are ready to cook remove chicken from refrigerator and to reach room temperature, about 30 min to an hour.

Time to cook

1. Preheat oven to 150°C / 300*F.
2. Heat an oven proof pot (like a Dutch oven) over medium high heat. Add 3 tablespoons of olive oil. Add 2-3 pieces of chicken (skin side down). Sear the chicken for 4 minutes, then turn it on the other side for another 4 minutes. Transfer to a plate and continue with the rest of the pieces. Work in batches, don't overcrowd the pot, if you do it will boil instead of sear.
3. In the same dutch oven in medium heat, add the onions. Season with sea salt. Sauté for 2-3 min. Add the garlic and continue cooking for 1-2 more minutes. Add the peppers, star anise, freshly ground pepper and a pinch of red pepper flakes. Stir.
4. Carefully add the shot of ouzo. Deglaze the pan scrapping the sticky bits from the bottom go the pan and stir to allow alcohol to evaporate for two more minutes.
5. Return the chicken to the pot with all the accumulated juices. Add some fresh herbs like oregano and thyme. Bring to a boil. Cover tightly and transfer to the oven. 
6. Cook for one hour.
7. Remove the lid and let the chicken cool in the pot for 15 minutes before serving.