Instructions: Preheat oven to 325 degrees. Prepare tea by brewing it in cool water, then strain out leaves and set aside.

Saute garlic and onions in olive oil until softened. Add sugar and tomatoes and stir until sugar dissolves. To braise, place chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with sauteed mixture. Add brewed tea, then bake, covered, until chicken is tender, about 1 to 1 1/2 hours, and tests done by thermometer show 165 degrees.

This braising liquid also can be used for other meats, poultry or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables. Adjust accordingly.

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