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Information About Chicken Recipe Braised

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Sweet carrots and onions, earthy celery and savory garlic are very simple ingredients that give this dish of braised chicken a magical flavor. A big part of the final flavor profile is browning of chicken prior to braising. Caramelized skin not only adds a ton of flavor, but also gives the dish its appealing color.


This braised chicken is very simple and rustic yet very flavorful and exceptionally tasty. It's hard to mess it up and even novice cooks will have a lot of success making it. You can use different parts of chicken to make it, and even chicken breasts won't taste dry and chalky. However, dark meat is the best choice here. This recipe, in many ways, resembles my highly popular Rustic Slow Cooker Chicken. However, braising adds a new dimension to chicken taste and you will notice the difference immediately. If I were to take sides here, braised chicken wins without much doubt.



information about chicken recipe braised

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It goes without saying, but to make braised chicken you must use a good quality braiser. Speaking from own experience, a baking pan covered with foil won't suffice. Braisers are designed to cook food evenly from the bottom and the top, and to release just enough steam during cooking. There is a general consensus that copper braisers are best, but they are expensive. A relatively inexpensive cast iron braiser will do the job with aplomb.


After browning the chicken, take it out and add the vegetables to the braiser. Giving the vegetables a quick sear will add even more flavor and enhance the taste of the braised chicken. But don't stop there. Once the vegetables are soft and slightly caramelized, add some butter and flour and make a roux. The nutty flavor of flour browned in butter will add another layer of flavor. The roux will thicken the liquids in the braiser, resulting in a tasty, luscious gravy that will go so well with the chicken.




Made this recipe for dinner and I enjoyed it. I didn't add the red wine vinegar (not a fan).but I did added some dried thyme! And it still turned out great. Oh btw I had cut up a whole chicken..


I always use skin-on, bone-in chicken for this recipe but I don't see why skinless, boneless won't work. Not sure about the cooking time in this case, but try after 1.5 - 2 hours and see if it's good or needs a little more cooking. Good luck!




Perfect...followed every step including the use of a good braising pan...used fresh pastured chicken so I was searching for a new recipe to make it more tender and release flavor...worth every effort and certainly lived up to every promise. Thank you. This recipe will encourage me to believe pastured chicken is worth every penny. PS my braising pot was expensive but there is NO doubt it has enhanced my cooking results. Thank you for sharing all your advice -- THIS is what makes cooking more spiritual!




Thank you for sharing this incredible recipe. The vegetables soaked up all of the flavor and the gravy was so comforting and delicious. The chicken fell off the bone. My boyfriend and I loved it and I will make this again and again.








I made this recipe last night. It was fantastic, perfect for special company. This dish can be prepared ahead so you can entertain your guests. I made mine with skin on, bone in chicken thighs. My husband couldn't help himself to go back for more.




We have made this in our dutch oven twice now and loved it! Two changes we made the 2nd time were to take the vegetables out before making the roux (then dump them back in once it's browned), and also adding about a tablespoon of tomato paste to the roux for richer flavor. I'm a sucker for that deep reddish brown gravy. I think we also added another pat or two of butter and some more flour, just to get more gravy out of it. This recipe will be a monthly staple in our house now!




This has turned into one of my favorite chicken recipes! The rue really adds a great flavor to the dish. I added mushrooms just out of love, and lowered the temp to 250 for about 2hrs, and it was great! I'm also a man that loves to cook, and look forward to trying more of your recipes. Thanks!


It held 4 huge, bone in, skin on chicken thighs perfectly. I use this for all my braised dishes and they come out great. I would not even consider buying a braiser pan. The sauté pan is much more useful and versatile.


After cooking and eating this is a definite keeper. Very tender with great flavors.

We are typically white meat fans but with this recipe the dark meat is better at grabbing the dishes flavors.

Will try chicken thighs next time.

Thanks for posting this great recipe Victor ?




Made this braised chicken for dinner tonight, and it was as good as it looks! Delicious over rice with a side of broccoli. Hubny is going in for seconds! Will definitely make this dish again, and add some hot pepper flakes!




This was amazing!! I have a new braiser and was looking for a good chicken recipe. I added parsnips, mushrooms, and some butternut squash chunks I had leftover. Omg!! So delicious!! Thank you! Signed up for more of your recipes. ?




Yes! This is a keeper! Tried it a couple of weeks ago when it was still chilly in Los Angeles - the hubby and I both loved it! The flavors were just amazing for something that seems so simple. Today it was 90 degrees out, and I was craving it again, but didn't want to have my oven on for 3 hours, so I made it in my Instant Pot! This was my first time modifying an oven recipe for the pressure cooker, and...I braised the chicken and veggies on the saute setting of the Instant Pot, everything else the same, except for time. I gave it 22 minutes under pressure and it came together beautifully! Happy, happy! Thank you.


Thanks for the feedback, Jackie. Glad you liked my recipe. I just finished testing a new recipe for braised beef and I am very, very happy with the results. I will be posting the recipe this weekend. Come and check it out.




My husband thinks this is the most delicious chicken recipe that I have ever tried. It will become a regular in our house. The only thing that I will change is to increase the sauce by 1 1/2 times. It is so delicious that we wanted more!


TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.


This recipe is fantastic. I tried it tonight and it was delicious. Technique is spot on and flavors were terrific. I can recommend putting thyme sprigs and Meyer lemon zest under the chicken skin in addition to the salt for the dry brine. I also recommend allowing the chicken to rest in the covered cooking vessel for 10-15 minutes after coming out of the oven to increase the tenderness of the chicken thighs.


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Wow! This was a great recipe. I used dried rosemary instead of fresh and it was still great. My husband loved it. I made half the amount of chicken but kept the same amount of sauce. I might try this with a mix of thighs and breasts since white meat chicken is zero points on WW. I used the o the stove directions. Delish!


OMG, this is so good!! One of my favorites. I used 6 boneless, skinless thighs and cooked in an Instant Pot for 23 minutes. I halved the recipe and the only changes I made was adding a bit more Pinot Grigio ; ) and I seasoned the chicken with Garlic Salt, Pepper, Paprika and Onion Powder. I served over orzo with oven roasted asparagus and green onions. I did add the the crushed red peppers and it was amazing. Thank you Gina, another home run!! Love it!!


Gina, I just wondered how this is different than chicken Cacciatore? It's almost identical in ingredients so I wondered what the Pattchio means? 

I am going to have to make this for myself in the next week. Just started back to work so this will be a time saver for me! Thanks for ALL of your wonderful recipes and for sharing them with us freely. I love you for that!!


I made this today. It is so good! I made half the recipe and it came out perfect. I used Dei Fratelli brand of crushed tomatoes because I like their product and I used a Cabernet Sauvignon for the wine. This was really easy and quick to make and very flavorful. I am so glad to have found a healthy recipe that uses chicken thighs instead of breasts. Will be making this one regularly.


My husband and I made this last night and it was amazing. He was browning the chicken and had finished before I noticed that he hadn't taken the skin off of the thighs as per the recipe and he mutinied when I suggest we remove the skin and re-brown, so ours wasn't exactly the healthy version. ^_^ But it was amazing and really quite easy overall and we're really looking forward to the leftovers today! Thanks for a delicious recipe we plan on making many many times!


This may be the first recipe in here that I've tried and did not love. I used the crock pot for this, and the final dish didn't turn out a vibrant red tomato color like you had, but more on the brownish side. The taste is ok. I did make some adjustments like no marjoram (because I didn't have any), and I used white grape juice for the wine. As this was cooking the texture of the dish actually reminded me of an Indonesian braised chicken dish that I grew up with called "semur". So I ended up changing the recipe after it's done, I added some Indonesian sweet soy sauce and nutmeg. It's all good. Thank you for sharing! ?

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Information About Chicken Recipe Braised Kam Bergmann <kambergmann@gmail.com> - 2023-12-19 05:26 -0800

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