As with any braised dish, you can add other ingredients to the pan, nuts, for example, or raisins.

And the taste is as complex as any braised dish cooked in Europe.

The best of the stews - or more fashionably put, of the braised dishes - are both based on cheek meat.

Despite the long cooking time, braised dishes are convenient to prepare because they can be cooked in advance and reheated.

They are also used in some Korean braised dishes (jorim) and used for making broth.

Western fare has a bit of old Russia clinging to it, especially in pastries and braised dishes.

Either way it's a straightforward braised dish, the chicken browned and then cooked in the liquid with the peanuts.

In many braised dishes from the Mediterranean, you will even find dried fruit.

Butter and cream are important in stewed, roasted and braised dishes.

A roulade, like a braised dish, is often browned then covered with wine or stock and cooked.