Braising chicken is a simple yet flavorful cooking technique that results in tender, moist chicken full of rich flavor. It involves searing chicken pieces first, then slowly cooking them in a small amount of liquid The long, slow cooking process allows the chicken to absorb all the delicious flavors from the braising liquid
How to Braise Chicken
Braising chicken is a two-step process:
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Sear the chicken Season chicken pieces with salt and pepper. Heat oil in a heavy pan or Dutch oven over medium-high heat Brown the chicken pieces well on both sides, about 2-3 minutes per side. This caramelizes the exterior and builds flavor
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Simmer in flavorful liquid: Add a small amount of liquid like wine, broth, tomatoes, etc. Bring to a boil then reduce heat to low. Cover and simmer gently until chicken is very tender, 45-60 minutes. Turn chicken pieces halfway through. The slow cooking allows chicken to absorb the liquid’s flavors.
Best Cuts for Braising Chicken
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Chicken thighs – With more fat and connective tissue, chicken thighs are perfect for braising. They stay juicy and tender.
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Chicken legs – Similar to thighs, legs have more fat so they won’t dry out. They become fall-off-the-bone tender when braised.
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Whole chicken – Cut up into 8 pieces, a whole chicken works very well for braising. White and dark meat both benefit from the moist cooking method.
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Boneless skinless breasts – Lean chicken breasts don’t have much fat so they can dry out if braised too long. Cook gently 45 minutes max.
Top Braising Liquids for Chicken
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Wine – White or red wine builds incredible flavor. Use dry wines like Chardonnay, Sauvignon Blanc, Pinot Noir.
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Broth – Chicken, beef or vegetable broth keeps chicken moist and imparts savory flavor.
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Tomatoes – Whole, crushed, diced or sauce, tomatoes infuse chicken with bright flavor.
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Beer or ale – Darker beers like stout or porter give chicken richness. Lighter beers impart subtle flavor.
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Fruit juices – Apple, orange, or other juices lend mild sweetness and fruity notes.
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Soy sauce – For Asian-inspired chicken, use soy sauce, rice vinegar, ginger and garlic.
Tips for Braising Chicken
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Pat chicken dry before searing so it browns well. Dry skin also crisps up.
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Use heavy Dutch oven or oven-safe skillet with a tight fitting lid. The thick material distributes heat evenly.
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Don’t overcrowd pan when searing. Cook chicken in batches if needed.
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Add aromatic veggies like onion, carrots, celery to braising liquid. They add flavor.
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Turn chicken pieces halfway through braising so all sides absorb flavor.
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Let braised chicken rest 5-10 minutes before serving so juices redistribute.
The Benefits of Braised Chicken
Braising chicken has many advantages over other cooking methods:
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Very tender and moist chicken – long cooking time breaks down proteins
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Infused with lots of flavor – chicken absorbs all the seasonings
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Easy, hands-off technique – most of the time chicken cooks unattended
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Added nutrients from veggies and liquid
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Economical – tougher cuts become tender and tasty
So next time you want juicy, super flavorful chicken, give braising a try! It takes a little time but the results are well worth it.
What does it mean to braise a chicken?
Braising is a cooking method similar to stewing. The food is simmered in a small amount of liquid in a casserole dish or pot. The liquid that the meat is cooked in can be anything from stock, wine, or juice. The flavors intensify and blend as the meat is slowly braised on top of a range or in the oven. For the meat to develop more flavor, it is often seared in a pan before letting it braise slowly for an extended period of time. This browning process is important because it helps create more flavor. Braising poultry is also called ‘Fricasseeing.’
What ingredients do you need to make lemon garlic braised chicken?
- Chicken: Bone-in, skin-on chicken works best for this recipe. Legs and thighs are what I used, but chicken breasts will work too. The timing may vary on those, so keep an eye on them in the oven.
- Seasonings: We’re keeping things simple with this recipe, but it definitely won’t be light on flavor. You’ll need dried oregano, dried thyme, red pepper flakes, kosher salt, and black pepper.
- Chicken Stock: I use and suggest using low sodium chicken stock or chicken broth for this recipe so that it doesn’t become too salty at the end.
- Lemon Juice: just a squeeze of fresh lemon juice to help brighten up all the flavors in this dish.
- Garlic Cloves: we’re using whole cloves of garlic that we’ll saute in a little oil and then let it braise in the oven with the chicken. This will help add tons of flavor and aroma to our braised chicken dinner.
- Capers: capers cut through some of that richness with the briny flavor. If you aren’t a fan, you can replace them with Castelvetrano olives or omit them from the recipe.
- Butter: You’ll want to use cold cubed butter for this recipe. We’ll add the butter at the end to help thicken the sauce a tablespoon at a time.
- Parsley: just a hint of freshness to finish off the dish.
BEST Braised Chicken Thighs
FAQ
What is the meaning of braised chicken?
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
What happens when you braise chicken?
Braising chicken involves browning it and then gently cooking it in liquid until it becomes incredibly tender and succulent. This method keeps the meat juicy and infuses it with layers of flavor from the aromatics and spices.
Is braised chicken healthy?