Braised Chicken

Braised Chicken

Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients and heat the oven to 300 F.
  2. Step 2

    Dry the chicken well with paper towels and season generously with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.