Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.
- Serves: 6 persons
- 1(4- to 5- pound) whole chicken, cut up, including the backbone
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3to 4 slices of bacon , about 1/4 pound, diced
- ½cup onion, chopped
- ½cup leek, white and light green parts, chopped
- 4to 5 garlic cloves, peeled
- 1cup white wine
- 1tablespoon tomato paste
- 2cups chicken stock, or water
- 2to 3 sprigs fresh rosemary
- 1bay leaf
Step 1Gather the ingredients and heat the oven to 300 F.
Step 2Dry the chicken well with paper towels and season generously with salt and pepper.
Step 3Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
Step 4Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
Step 5Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
Step 6Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
Step 7Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.