Braised Chicken
Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients and heat the oven to 300 F.Step 2
Dry the chicken well with paper towels and season generously with salt and pepper.Step 3
Heat 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 4
Add 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 5
Add 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 6
Return 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 7
Cover 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.