Braised Cut Up Chicken
Braising is a great way to ramp up the flavor of any meat. Building layers of flavor in a sauce and slowly cooking the meat will result in big flavor. Here’s a recipe to take cut up chicken and bring the flavor to a new level! Since chicken is not as fatty or tough as something like a beef short rib, we don’t have to braise the meat for too long, so this is a good dish to try when you don’t want to spend hours braising! Do you have any tips to make a great braise? Share your knowledge in the comments below!
Lightly season the chicken pieces with salt and pepper.
Heat 2 tbsp. olive oil in a large Dutch oven over medium high heat. When the oil is hot, add half the chicken to the pot and brown on all sides, about 10 minutes total. Remove the first batch from the pot and set aside. Repeat with the other half of chicken.
Add 2 remaining tbsp. of olive oil to the pot and heat. Add garlic, onion, carrots and bacon pieces and cook until the onion is clear, about 4 minutes.
Pour in the wine and chicken broth and use a wooden spoon to scrape up all the bits on the bottom of the pot into the liquid. Bring to a boil and reduce heat to medium. Stir in flour and add the fresh thyme.
Add chicken back into the pot and cover the pot. Cook on medium for 20-30 minutes, until the chicken reaches 165°F internal temperature. The breasts will be done before the other pieces If the chicken is not fully covered in liquid, rotate the chicken every 10 minutes while it is cooking.
Once done, remove chicken from the pot and let sit 5 minutes. Serve the chicken with roasted potatoes and the sauce and vegetables from the pot. Enjoy!