Braising is a healthy cooking technique that builds rich flavor with very little added fat. Below I explain what braising is and share several braised chicken recipes to show how versatile this method can be.
When the weather cools, I turn to braised dishes more often. Braising is a method where ingredients are usually browned first to deepen flavor, then simmered gently in a covered pot with a modest amount of liquid. Common braising liquids include tomatoes, wine, and broth. Unlike a stew, which is mostly liquid, a braise typically has the liquid come about two-thirds up the sides of the food rather than fully submerging it.
Fresh or dried herbs add aroma and complexity to a braise—thyme, rosemary, oregano or herb blends like Herbes de Provence and Italian seasoning all work beautifully. Vegetables such as celery, carrots, potatoes, mushrooms, tomatoes and zucchini can be cooked together with the meat to make a flavorful one-pot meal. The low-and-slow cooking tenderizes meat and allows it to absorb flavors from the herbs, vegetables and braising liquid. Braising is flexible and can be done on the stovetop, in the oven, in a crockpot, or in a pressure cooker.
The Braised Chicken and Red Wine pictured above is a one-pot meal with zucchini stirred into the pan toward the end of cooking. This version was inspired by a recipe from Cooking Light; you can substitute carrots, root vegetables or mushrooms if you prefer—just add firmer vegetables early enough so they become tender by the time the chicken is done.
Below are more braised chicken recipes I’ve prepared:
Asian Chicken Stew in a Crockpot
Crock Pot Asian Chicken Stew
Slow Cooker Chicken Adobo
Chinese Braised Chicken with Chestnuts
Mediterranean Chicken with Olives, Capers and Tomatoes (Pressure Cooker)
Have you tried braising? What’s your favorite braised recipe?