When most people think of cooking chicken, they usually imagine it roasted, grilled or fried.

 Alternatively, braising is a way to gently cook meat, poultry or vegetables. It involves a four-part process. First you brown the chicken or meat, take it out and deglaze the pan. Next you add some of your favorite ingredients and lastly you cook it slowly in the flavorful liquid.

Most often, braising is done with the dark meat of a chicken. Today I chose the breast meat for you white meat lovers out there. Both come out equally soft and juicy. (I have also included a braising recipe for the dark meat in one of my previous blogs).

Feel free to add any ingredient of your choice; there are many possibilities. You can use a white wine vinegar, olives or any combination of herbs.

The result will be a succulent, tender chicken that your family and friends will adore.

Ingredients for the Chicken Braise

2 pieces white or dark meat chicken (one for each member of your family)

3 tbsp. olive oil
2 tbsp. butter or margerine
1 small white onion (or 1/2 large), chopped
4 cloves of garlic, chopped
4 sprigs of fresh oregano, (or 2 tbsp. dried)
4 sprigs of thyme, (or 2 tbsp. dried)
1 1/4 cups of good white wine
2 cups of chicken broth
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper.

In a Dutch oven or skillet that can also be used in the oven, heat olive oil and butter.

Place chicken skin-side down in the pan. SET YOUR TIMER for 7 minutes. Do not touch chicken or move it around. Also, do not crowd chicken in pan. This is important to brown correctly.

 

When timer goes off, turn chicken over and brown for another 7 minutes.

Take chicken out of the pot and set aside.

Pour off all but 2 tablespoons of oil. Place back on stove and add onions. Cook for about 5 minutes.     

Add garlic and cook for 1 more minute.

Pour in white wine and deglaze pan for about 5 minutes. Be sure to scrape up all the brown bits stuck to the pan.

Add in the chicken broth, lemon juice, and herbs. Bring to a boil.

Place chicken back in the pot. The liquid should cover chicken half-way up.

Transfer the pan to the oven and bake the chicken for 25 minutes.

Serve with any vegetable of your choice ( I served it with my roasted parsnips).

It may seem like a lot of steps, but if you prepare all your ingredients first, it it a very quick and easy process.

Perfect for the fall weather! Enjoy!

It’s that simple!