Braised Cut Up Chicken

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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…

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!

Ingredients

Prep Time

15 min

Total Time

1 hr

Yield

Feeds 4
  • 1 Chicken ( fryer chicken, either purchased cut up (recommended) or purchased whole and broken down into pieces)
  • 4 whole Carrot ( cut into medium pieces)
  • 1 Onion ( cut into large chunks)
  • 2 head Garlic ( cloves separated and unpeeled)
  • 2 cups Dry White Wine
  • 1 cup Chicken Broth
  • 6 slice Bacon ( diced)
  • 4 Tbsp Olive Oil ( divided)
  • 1 Tbsp Flour
  • sprig Thyme ( fresh)
  • Salt
  • Pepper

Directions

  • 1

    Lightly season the chicken pieces with salt and pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Chardonnay

Chardonnay

Chardonnay can be light and crisp, or rich and full bodied. There are so many different flavors this grape can take on, you're sure to find one you like.


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Napa, California

Pairs great with:

  • Rich chicken and seafood dishes
 

Pinot Grigio

Pinot Grigio

Known as Pinot Grigio in Italy, and Pinot Gris elsewhere, this is often a lighter white wine with lemon, pear and citrus fruit flavors.


Top Regions:

  • Alto Adige, Italy
  • Alsace, France
  • Columbia Valley, Washington

Pairs great with:

  • Light seafood and chicken dishes
 

Reviews

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