How to Braise Chicken
We’ve all heard the term “braise” before, but what the heck does it actually mean? It’s actually a combination of cooking techniques whereby you lightly fry your meat before letting it cook, or “stew” in some kind of liquid (generally wine), in a covered dish until fully cooked. It’s a fairly simple technique that requires only one pot and the result is an incredibly delicious meat that is both crispy and succulent. All you need is:
- A Dutch oven or other oven safe pot
- Bone-in chicken pieces – legs and thighs work great (don’t forget to season them with salt and pepper!)
- Butter and oil for frying
- White wine for braising (or use chicken broth or apple juice)
- Vegetables – potatoes, mushrooms, carrots, onions… anything goes!
The first part to braising involves lightly frying the seasoned chicken pieces in batches-about 5 minutes a side. The point is to brown them nicely and not fully cook them. Set aside on a plate until needed. Toss your veg into the pot, add the chicken back and pour over half a bottle of wine (or equivalent liquid), cover and place in a 325ºF for 45 minutes or until the internal temperature reaches 165ºF.
Once you master this technique, you’ll be making chicken like this once a week. We guarantee it.