Best 2 Country Braised Chicken Recipes

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Indulge in the comforting goodness of Country Braised Chicken, a classic dish that embodies the essence of rustic home cooking. This delectable recipe takes you on a culinary journey, showcasing the flavors of tender chicken braised in a savory broth infused with aromatic vegetables, herbs, and spices. As the chicken simmers, it absorbs the essence of the flavorful liquid, resulting in a succulent and fall-off-the-bone texture. Accompanied by a medley of carrots, celery, and onions, this dish promises a hearty and satisfying meal.

But that's not all! This article offers a treasure trove of additional recipes that cater to various dietary preferences and culinary inclinations. From the zesty and tangy Lemon Garlic Chicken to the creamy and delectable One-Pot Chicken and Rice, each recipe is a testament to the versatility of chicken as a culinary canvas. Whether you're a fan of bold flavors or prefer something more comforting, this article has something for every palate.

So, embark on this culinary adventure and discover the diverse culinary expressions of chicken. Let the aromatic scents and tantalizing flavors transport you to a world of culinary delight. Prepare to savor the comforting warmth of Country Braised Chicken and explore the endless possibilities of chicken-based dishes that await you in this comprehensive article.

Let's cook with our recipes!

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.

Provided by Michael Anthony

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
4 whole chicken legs (thigh and drumstick), bone-in, skin-on
2 carrots
1 rib celery
1 white onion
2 cloves garlic, lightly smashed
2 tablespoons tomato paste
1/2 cup cognac
3/4 cup white wine
3 sprigs flat-leaf parsley, including stems, plus more for garnish
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 quart chicken broth
kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
  • While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
  • Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
  • Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish presents beautifully, yet it's made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested.

Provided by Elizabeth H.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 chicken breast halves, with skin and bones
1/2 cup flour
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup milk
1/4 cup oil
2 tablespoons dry white wine (for deglazing) or 2 tablespoons chicken broth (for deglazing)
1/2 cup dry white wine, like chablis (optional)
1/2 cup chicken broth (1 cup if omitting wine)
1 medium onion
1/2 cup chopped fresh parsley (optional - do not substitute dried parsley)

Steps:

  • Using a sharp knife, remove and discard rib portion from breast halves.
  • Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
  • Combine flour, onion powder, garlic powder, pepper and salt.
  • Place in shallow dish or plastic bag.
  • Pour milk into shallow dish.
  • Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
  • As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
  • When oil begins to bubble, place each chicken piece skin-side down in the skillet.
  • Brown thoroughly on every side.
  • Remove browned chicken from pan.
  • Carefully pour off excess oil.
  • Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
  • (You may use broth for this step if omitting the wine.) Return pan to heat.
  • Add chicken broth and wine (or just broth if omitting the wine).
  • Return chicken to pan.
  • Slice onion into 1/2" rings and lay them atop the chicken.
  • Add parsley over all.
  • Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
  • Check only twice during cooking to ensure the pan retains adequate liquid.
  • When chicken is done, remove from pan.
  • Boil down (if necessary) remaining liquids to a thick broth.
  • Serve chicken breasts covered with onion and parsley broth.
  • Serves 4.
  • NOTE: This recipe was tested at high altitude.
  • You may need to reduce the amount of liquid and/or the cooking time.
  • Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
  • Goes great with a nice blush wine from your local vineyard.

Tips:

  • Choose the right chicken: A whole chicken or chicken pieces can be used for this recipe. If using a whole chicken, cut it into 8 pieces.
  • Brown the chicken well: Browning the chicken adds flavor and helps to lock in the juices. Be sure to brown the chicken in batches if necessary to avoid overcrowding the pan.
  • Use a good quality vegetables: Fresh, in-season vegetables will give your dish the best flavor.
  • Season the dish well: Use a combination of salt, pepper, and other spices to taste.
  • Don't overcrowd the pan: If you are using a smaller pan, cook the chicken in batches to avoid overcrowding.
  • Use a good quality wine: A dry white wine or a light red wine will work well in this recipe.
  • Simmer the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides: Mashed potatoes, rice, or roasted vegetables are all good options.

Conclusion:

Country-braised chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and comforting dish that the whole family will love. So next time you're looking for a hearty and satisfying meal, give this country-braised chicken recipe a try.

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