This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added, the pot is covered and then cooked in the oven until done. This is the method I learned at Chez Panisse and is so simple. Simmer the chicken covered, skin down in liquid, and after 30 minutes, turn the chicken so the skin is above the surface of the liquid and cooked, uncovered, until browned on top (around 15 minutes) and serve. This recipe is made with legs because that is what was used, but you can use any parts you want with fine results. If you used all wings, though, you might wish to cut back the time to keep the meat from falling off the bone. Although the recipe seems long, it is not really. It also gives you meat and veg in one dish and can be assembled and cooked in about an hour. Excellent when cooked a day ahead and re-heated.