Braised chicken

Braised chicken recipes have been around for centuries, with the earliest known recipe dating back to the Roman Empire. This dish was typically made with chicken that was stewed in a pot with a variety of vegetables and herbs. The chicken would then be served with a sauce made from the braising liquid.

Over the years, the ingredients and methods used to make braised chicken have varied greatly. Today, there are countless recipes for this dish, each with its own unique flavor. Whether you prefer your chicken cooked in a red wine sauce or a white wine sauce, there is a braised chicken recipe out there for you.

So, next time you’re in the mood for a delicious and hearty meal, give braised chicken a try. You’ll be glad you did!

Advice

When making braised chicken, it is important to use the right ingredients for a flavorful and moist dish. Start off by seasoning the chicken with salt and pepper and then browning it in a pan with a little oil. After the chicken is browned, add in vegetables of your choice such as onions, mushrooms and carrots. Then, add in a liquid such as chicken stock, wine or beer and bring the mixture to a low simmer. Cook the chicken until it is tender and the vegetables are cooked through. Finally, season again with salt and pepper to taste and serve with a side of your favorite starch.

Questions

What does it mean to braise chicken?

Braising chicken is a cooking method where chicken is cooked in a small amount of liquid in a covered pot. The chicken is first seared in oil to create a flavorful brown crust, then slowly simmered in a flavorful liquid such as chicken broth, wine, or stock until it is tender. The cooking liquid helps to keep the chicken moist and results in a flavorful, tender dish.

What is the steps for braising chicken?

1. Preheat your oven to 350°F. 2. Heat a large, oven-safe Dutch oven or deep skillet over medium-high heat. Add a tablespoon of oil, and season the chicken with salt and pepper. 3. Working in batches, if necessary, brown the chicken on both sides, about 2 minutes per side. Transfer the chicken to a plate and set aside. 4. Add a tablespoon of oil to the pan, and sauté the vegetables until they begin to soften, about 5 minutes. 5. Add the garlic and sauté for another minute. 6. Add the chicken back to the pan and pour in the liquid, such as chicken or vegetable stock. 7. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and simmer for 30 minutes. 8. Uncover the pan and continue to simmer until the liquid has reduced by half and the chicken is cooked through, about 10 minutes. 9. Serve the chicken and vegetables with the reduced liquid. Enjoy!

What is the best temp to braise chicken?

The best temperature to braise chicken is 350°F (177°C). Braising chicken at this temperature will help to ensure that the chicken is cooked through while also keeping it tender and juicy.

What is an example of braising?

An example of braising is slow-cooking a pot roast in a sauce of tomatoes, carrots, onions, and herbs. The pot roast is first seared to create a flavorful crust, then cooked slowly in a covered pot on the stovetop or in the oven. The result is a tender, flavorful, and juicy roast.

What are the 4 steps in braising technique?

1. Browning: This involves lightly browning the food in a pan or pot with oil or butter. 2. Searing: This involves quickly cooking the food over high heat to create a flavorful crust. 3. Braising: This involves cooking the food slowly in a liquid such as stock, wine, or beer. 4. Simmering: This involves slowly cooking the food in the braising liquid over low heat until the food is tender.

What is a good braising liquid?

A good braising liquid typically consists of a mixture of stock, wine, beer, or a combination of these liquids, along with aromatics like onions, garlic, herbs, and spices.

Jump to: Ingredient Breakdown Insights

Recipes

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Braised Chicken With Salami and Olives

  • lemon juice
  • green olife
  • oregano
  • chicken
  • onion
  • rosemary branch
  • salami
  • white wine
  • red pepper flake
  • fennel
  • all purpose flour
  • tomato paste
  • salt
  • chicken broth
  • olive oil
  • black pepper
  • bay leaf
  • garlic
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Braised Chicken with Mushrooms and Almonds

  • chive
  • salt
  • sauteed haricots vert
  • olive oil
  • thyme
  • almond
  • haricots vert
  • pancetta
  • red pepper flake
  • white wine
  • mushroom
  • garlic
  • onion
  • bay leaf
  • garlic
  • chicken stock
  • chicken thigh
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Beer-Braised Chicken

  • salt
  • all purpose flour
  • pearl onion
  • olive oil
  • beer
  • red skinned new potato
  • bacon
  • dark brown sugar
  • mustard
  • parsley
  • thyme
  • chicken thigh
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Braised Chicken

  • white wine
  • tomato paste
  • bay leaf
  • leek
  • onion
  • chicken stock
  • bacon
  • garlic
  • black pepper
  • salt
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Braised Chicken in Coconut Milk

  • water
  • thyme
  • curry powder
  • ginger
  • new potato
  • white pepper
  • lemongrass
  • onion
  • cayenne pepper
  • coconut milk
  • smoked paprika
  • oil
  • garlic
  • chicken
  • creole salt
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Braised Chicken with Chickpeas and Swiss Chard

  • spice mill
  • salt
  • ginger
  • sesame seed
  • coriander seed
  • cumin seed
  • turmeric
  • chickpea
  • tomato
  • cinnamon
  • black peppercorn
  • cardamom
  • honey
  • chiles de árbol
  • bay leaf
  • onion
  • lemon zest
  • olive oil
  • chicken stock
  • swiss chard
  • garlic
  • chicken leg
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Braised Chicken with Mushrooms

  • thyme
  • salt
  • olive oil
  • porcini mushroom
  • mushroom
  • celery top
  • white wine
  • chicken stock
  • carrot
  • bay leaf
  • onion
  • celery
  • chicken leg quarter
  • garlic
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Apple Braised Chicken

  • chicken broth
  • onion
  • salt
  • all purpose flour
  • black pepper
  • apple cider
  • corn starch
  • granny smith apple
  • ginger
  • vegetable oil
  • chicken breast
  • white
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Braised Chicken with Spicy Greens

  • black peppercorn
  • lemon juice
  • cayenne pepper
  • salt
  • brandy
  • butter
  • italian parsley
  • olive oil
  • broccoli rabe
  • carrot
  • celery
  • onion
  • salt anchovy
  • bay leaf
  • garlic
  • chicken stock
  • chicken leg
  • garlic
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Dashi-Braised Chicken with Root Vegetables

  • salt
  • canola oil
  • sake
  • soy sauce
  • ginger
  • carrot
  • onion
  • < href= https www saveur com article recipes ichiban dashi kelp stock >ichiban dashi< >
  • mirin
  • sesame seed
  • turnip
  • yukon gold potato
  • chicken thigh
  • green onion
  • shiitake mushroom

Ingredient Breakdown

 
salt
garlic
olive oil
onion
white wine
chicken thigh
chicken
chicken broth
thyme
chicken stock
black pepper
bay leaf
butter
parsley
red pepper flake
ginger
all purpose flour
tomato
chicken leg
chive
cumin
mushroom
carrot
cilantro
lemon
bacon
soy sauce
green onion
shallot
vegetable oil
rosemary
lemon juice
green olife
tomato paste
lemon zest
leek
caper
sesame seed
celery
fennel seed
white rice
coconut milk
lime
cinnamon
mint
oregano
fennel
white pepper
chickpea
crème fraîche
sauteed haricots vert
almond
haricots vert
pancetta
dark brown sugar
bread
apple cider
sesame oil
star anise pod
tarragon
canola oil
smoked paprika
water
cayenne pepper
porcini mushroom
black peppercorn
bell pepper
pepper
mirin
chicken breast
flavorful olife
meyer lemon
cherry
grapeseed
sumac
artichoke heart
leg
rosemary branch
salami
chardonnay
greek yogurt
herbs like dill
greens like spinach
kalamata olife
fried toast
light
dark leafy green
hot pickled peppadew
pearl onion
beer
red skinned new potato
mustard
spanish onion
sour cream
jalapeño
tomatillo
herbed rice
feta
harissa paste
vegetable stock
hard cider
apple
sage
daikon radish
rice wine vinegar
sherry
shiitake mushroom cap
inches ginger
peanut oil
white cannellini bean
dijon mustard
paprika
kale
chicken drumstick
fava bean
artichoke
white wine vinegar
date
pine nut
coriander
san marzano tomato
cherry tomato
kimchi
egg noodle
curry powder
new potato
lemongrass
oil
creole salt
cornstarch dissolved
chile garlic sauce
olive
blood orange
sauvignon blanc
spice mill
coriander seed
cumin seed
turmeric
cardamom
honey
chiles de árbol
swiss chard
red wine vinegar
celery top
chicken leg quarter
dill
basmati rice
preserved lemon
dark beer
apple cider vinegar
applewood bacon
pea
white balsamic vinegar
slivers ginger
yukon gold
oligo syrup
red chile
balsamic vinegar
dangmyeon
corn starch
granny smith apple
white
brandy
italian parsley
broccoli rabe
salt anchovy
cornbread
okra
yukon potato
green bell peppe
yellow bell pepper
red pepper
kumquat
sake
< href= https www saveur com article recipes ichiban dashi kelp stock >ichiban dashi< >
turnip
yukon gold potato
shiitake mushroom
heavy cream
russet potato

Insights

Correlated with Higher Ratings

  • bay leaf
  • onion
  • chicken

Staple Ingredients

  • salt 80%
  • garlic 63%
  • olive oil 56%
  • onion 49%

Common Ingredients

  • chicken thigh 39%
  • white wine 37%

Usual Ingredients

  • thyme 29%
  • black pepper 27%
  • chicken 27%
  • chicken broth 27%
  • chicken stock 24%
  • butter 20%
  • bay leaf 17%
  • parsley 17%
  • chive 15%
  • all purpose flour 12%
  • cumin 12%
  • ginger 12%
  • mushroom 12%
  • red pepper flake 12%