Craving comfort food? discover the easiest way to make hot braised chicken at home!

Braising chicken is a culinary technique that elevates this humble protein into a succulent and flavorful masterpiece. The process involves slow-cooking the chicken in a flavorful liquid, resulting in tender meat that falls off the bone. Whether you’re a seasoned chef or a home cook looking to impress, this guide will provide you with the step-by-step instructions and tips to create an unforgettable hot braised chicken.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine (optional)
• 2 cups chicken broth
• 1 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

• Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
• Pat the chicken dry with paper towels.
• Season the chicken generously with salt and pepper.

2. Brown the Chicken:

• Heat the olive oil in a large Dutch oven or braising pan over medium heat.
• Add the chicken and brown it on all sides, about 5-7 minutes per side.
• Remove the chicken from the pan and set it aside.

3. Sauté the Vegetables:

• Add the onion, carrots, and celery to the pan and sauté until softened, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.

4. Deglaze the Pan (Optional):

• If using white wine, add it to the pan and scrape up any browned bits.
• Let the wine simmer for a few minutes until reduced by half.

5. Add the Liquid:

• Pour in the chicken broth, tomato sauce, Worcestershire sauce, honey, oregano, thyme, and bay leaf.
• Bring the liquid to a simmer.

6. Return the Chicken:

• Place the chicken back in the pan and nestle it in the liquid.
• Make sure the chicken is submerged in the liquid.

7. Braise the Chicken:

• Cover the pan and braise the chicken in a preheated 325°F (163°C) oven for 1-1.5 hours, or until the chicken is cooked through.
• The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.

8. Thicken the Sauce (Optional):

• Once the chicken is cooked, remove it from the pan and set it aside.
• Bring the remaining liquid to a simmer and let it reduce until thickened, about 10-15 minutes.

9. Serve:

• Transfer the chicken to a serving platter and spoon the sauce over it.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Tips for Perfect Hot Braised Chicken:

• Use a high-quality chicken. A free-range or organic chicken will have a better flavor and texture.
• Brown the chicken well before braising. This will add flavor and color to the dish.
• Don’t overcook the chicken. The meat should be tender but not fall apart.
• Let the chicken rest before serving. This will allow the juices to redistribute, resulting in a more flavorful and moist chicken.

Variations:

• Spicy Braised Chicken: Add 1-2 teaspoons of chili powder or cayenne pepper to the braising liquid.
• Herb Braised Chicken: Add additional herbs, such as rosemary, sage, or tarragon, to the braising liquid.
• White Braised Chicken: Omit the tomato sauce and use white wine instead of red wine.

Summary:

Braising chicken is a culinary technique that transforms ordinary chicken into an extraordinary dish. By following these step-by-step instructions and tips, you can create a hot braised chicken that will impress your family and friends. Whether you’re a novice cook or an experienced chef, this guide will empower you to master the art of braising chicken and elevate your culinary skills.

What People Want to Know

Q: What is the best type of chicken to use for braising?
A: A whole chicken is ideal for braising, as it provides more flavor and moisture than boneless, skinless chicken breasts.

Q: How long should I braise the chicken?
A: The braising time will vary depending on the size of the chicken. As a general guideline, braise a 3-4 pound chicken for 1-1.5 hours.

Q: Can I use a slow cooker to braise the chicken?
A: Yes, you can use a slow cooker. Cook the chicken on low for 6-8 hours or on high for 3-4 hours.