How to braise chicken?
Braising chicken results in flavourful, tender meat
Braising chicken is an excellent way to get a ton of flavour into your dishes while cooking at low to moderate temperatures.
If you have a Dutch oven, you can make the process quick and easy by using one vessel for the entire cooking time. For this type of preparation, it’s best to use chicken on the bone because it will provide the most flavour when it comes time to simmer everything in the stock.
How to make it
- Start off by preheating the oven 165° C.
- Next, heat your Dutch oven with a bit of olive oil. Once fully heated, fill the base of the pot with chicken thighs on the bone.
- Brown each side until golden, remove from the heat and place on a plate.
- With the remainder of the oil in the pot, add in your choice of vegetables like onions, garlic, carrots and zucchini.
- Unlike stewing, braising involves using a small amount of liquid to simmer the chicken. You need just enough liquid to cover the chicken thighs. For 2kg of chicken meat, 3 cups of liquid will suffice. You can use readymade chicken broth, red or white wine and some tomato paste.
- Some herbs you can add to the mix include a few sprigs of parsley and rosemary, as well as bay leaves.
- Bring the liquid to a light simmer and place the browned chicken thighs back into the dutch oven.
- Tightly cover the pot and pop it into your preheated oven. You’ll want to simmer it for 45 minutes.
- Once ready, let it cool for 10 minutes and serve.