Braised Whole Chicken Recipes

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BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS

A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 5

Number Of Ingredients 10



Braise-Roasted Chicken with Lemon and Carrots image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
  • Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
  • Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
  • Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
  • Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
  • Slice chicken and serve with sauce.

Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g

1 (5 pound) whole chicken
salt to taste
3 tablespoons olive oil
1 small onion, thickly sliced
1 cup light beer
1 ½ cups chicken broth, or more as needed
6 carrots, cut into long pieces
1 lemon, sliced
2 teaspoons dried rosemary
1 teaspoon dried thyme

BRAISED AND ROASTED CHICKEN WITH VEGETABLES

The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it's more efficient - and far tastier - to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people - six, if you add a couple of sides.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12



Braised and Roasted Chicken With Vegetables image

Steps:

  • Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
  • Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
  • Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
  • Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
  • Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 1264 milligrams, Sugar 9 grams, TransFat 0 grams

2 tablespoons chicken fat, reserved from the chicken-skin croutons or use olive oil or butter
2 skinless chicken leg-thigh quarters
Salt
freshly ground black pepper
1 skin-on chicken breast, split to yield 2 halves
3 leeks, trimmed, cleaned and chopped
4 carrots, chopped
6 celery ribs, chopped, leaves reserved for garnish
12 to 16 ounces cremini, shiitake, button or other fresh mushrooms, quartered or sliced
3 to 4 sprigs fresh thyme or rosemary
Chicken-wing meat
The quick chicken stock

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Categories     Chicken     Garlic     Poultry     Braise     Sauté     White Wine     Fall     Winter     Birthday     Thyme     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5



Braised Chicken with Garlic and White Wine image

Steps:

  • Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  • Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  • Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs

BRAISED WHOLE CHICKEN

Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!

Provided by Chef mariajane

Categories     Whole Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12



Braised Whole Chicken image

Steps:

  • Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
  • Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
  • Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8

1 whole chicken, giblets removed (3 1/2-4lb)
1/2 teaspoon salt
pepper
1 teaspoon canola oil
2 celery ribs, sliced
1 medium onion, cut into a large dice
1 1/2 cups baby carrots, cut-up
3 cups chicken broth, 30% less sodium
3/4 cup water
1/4 cup white wine vinegar
12 potatoes, Red Petites
1/3 cup fresh chives, finely chopped

BRAISED CHICKEN WITH PRESERVED LEMON

Preserved lemons pack a tart and salty punch to any dish. They are made by rubbing cut lemons with salt, pressing them tightly in a jar with aromatics, and letting them "pickle" for a couple of weeks. Look for them in the grocery store in the same aisle as pickles and condiments.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Braised Chicken with Preserved Lemon image

Steps:

  • Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes.
  • Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and 1/2 teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer.
  • Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes.
  • Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill.

Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 155 milligrams, Sodium 545 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

1 cup basmati rice, rinsed
1 tablespoon extra-virgin olive oil
4 chicken thighs and 4 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 large clove garlic, minced
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 jarred preserved lemon, thinly sliced and seeded
Torn fresh dill, for topping

COUNTRY BRAISED CHICKEN

This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.

Provided by Michael Anthony

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16



Country Braised Chicken image

Steps:

  • Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
  • While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
  • Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
  • Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

3 tablespoons extra-virgin olive oil
4 whole chicken legs (thigh and drumstick), bone-in, skin-on
2 carrots
1 rib celery
1 white onion
2 cloves garlic, lightly smashed
2 tablespoons tomato paste
1/2 cup cognac
3/4 cup white wine
3 sprigs flat-leaf parsley, including stems, plus more for garnish
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 quart chicken broth
kosher salt
Freshly ground black pepper

GARLIC-BRAISED CHICKEN

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories     dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7



Garlic-Braised Chicken image

Steps:

  • Heat oven to 350 degrees.
  • In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
  • Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

CROCK POT BRAISED CHICKEN WITH VEGETABLES

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 8h20m

Yield 3-4 serving(s)

Number Of Ingredients 14



Crock Pot Braised Chicken With Vegetables image

Steps:

  • Brush the inside of a 6-quart crock pot with melted butter.
  • Place the onion slices in the bottom of the crock pot/slow cooker.
  • Top with potato slices, carrots and peas.
  • In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
  • In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
  • Arrange the chicken pieces on top of the vegetables.
  • Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

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BRAISED CHICKEN WITH 40 CLOVES OF GARLIC | HOUSE OF ANNIE
Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Braised Chicken in Dutch Oven with Wine, Garlic and Herbs. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 mins, until an instant-read thermometer inserted in the thigh registers 160F, 45 mins to 1 hour.
From houseofannie.com
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BRAISED WHOLE CHICKEN | IGA RECIPES
Place chicken, breast side down, overtop vegetables in pot. Combine broth, water and vinegar and pour over chicken. Add potatoes, cover, and braise in oven for 45 minutes. Turn chicken, breast side up, and cook another 10 to 15 minutes with lid off to brown. Cook until a meat thermometer inserted in meatiest part of the thigh reads 82°C (180°F).
From iga.net
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COCONUT MILK BRAISED CHICKEN (EASY RECIPE!) - THE ENDLESS MEAL®
2020-03-10 Put the chicken in the pot, breast side up. Cover the pot and put it in the oven for 2 hours. 14 ounce can coconut milk. Remove the chicken from the pot and let it rest for 10 minutes before carving. Bring the liquid that is in the pot to a boil over high heat until it reduces to 1 cup.
From theendlessmeal.com
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36 BRAISED CHICKEN RECIPES, THIGHS, CHICKEN BREASTS, TACOS & MORE
2021-09-28 Easy Skillet Dijon Chicken. Chicken Marengo. Chicken Cacciatore. Braised Dutch Oven Chicken Thighs with Porcini Mushrooms, Cherries and Potatoes. The Best Coc au Vin. Crispy Braised Chicken Thighs in a Tomatillo Wine Sauce. Braised Chicken Thighs with Leeks. Caprese Braised Chicken with Cacio de Pepe Zucchini Noodles.
From highlandsranchfoodie.com
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WHOLE BRAISED CHICKEN RECIPES ALL YOU NEED IS FOOD
Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown. Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve ...
From tutdemy.com
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RECIPE: WHOLE CITRUS-BRAISED CHICKEN IN THE SLOW COOKER
2019-06-05 Leaves from 2 sprigs fresh thyme, minced. 1. (4 to 5-pound) whole chicken. 2. medium lemons or navel oranges, quartered. 1 head. garlic, cloves separated but left in their skins. 2. chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional, for richer flavor)
From thekitchn.com
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BRAISED CHICKEN LEGS - THE SPLENDID TABLE
2014-10-17 Cook for 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaf and cook for a minute, and then return the chicken to the pan, skin side up, along with the reserved deglazing liquid and stock or water. Bring to a simmer and put the skillet in the oven. After 5 minutes, lower the heat to 325˚F.
From splendidtable.org
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BRAISED CHICKEN RECIPES - SERIOUS EATS
2020-04-24 Yasmin Fahr. Use up that open can of chipotle adobo in your fridge for spicy, 20-minute chicken tacos. To balance the burn, add a dollop of corn and feta cheese salad (yes, we said feta) and slices of avocado. Get the recipe for …
From seriouseats.com
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BRAISED LEMON GARLIC CHICKEN - THE WOODEN SKILLET
2018-02-26 Preheat oven to 450. Season chicken with salt and pepper and let sit for 15 minutes. Take large cast iron skillet and melt 2 Tablespoons of ghee on medium-high heat, swirling pan to coat.
From thewoodenskillet.com
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BRAISED WHOLE CHICKEN IN COCONUT MILK – COCONUTMILKIDEAS
Directions. Dry chicken well. Sprinkle with salt and pepper. Let rest on rack, uncovered overnight in the refrigerator. Preheat oven to 350°F. Heat olive oil in large pot or Dutch oven. Brown chicken on all sides. Remove to plate and cover with …
From coconutmilkideas.com
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BRAISED WHOLE CHICKEN - RECIPES - PAGE 3 | COOKS.COM
Brown chicken and garlic in oil. Add mushrooms and cook 5 minutes. Add sherry and soy sauce. Cook until tender.
From cooks.com
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BRAISED WHOLE CHICKEN - RECIPES | COOKS.COM
Add chicken. Cover and cook 45 minutes to 1 hour. Add cream. Ingredients: 10 (breasts .. cream .. flour .. liquid .. mushrooms ...) 9. BRAISED CHICKEN IN FRUIT. In large skillet on medium ... melt butter. Add chicken and cook until brown. Mix ... fruit and bake for 30 minutes or until tender at 350 degrees.
From cooks.com
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Top Asked Questions

What is the best way to cook braised chicken?
Braised chicken is delicious with starchy sides such as rice or mashed potatoes. A green vegetable on the side is nice, too, such as broccoli. Gather the ingredients and heat the oven to 300 F. Dry the chicken well with paper towels and season generously with salt and pepper.
What is chicken braise?
There are dozens of ways to cook chicken, but one of our favorite methods might be the simple-yet-mighty braise. From the French brazier, it’s a cooking technique in which meat is seared and then simmered slowly in a broth or sauce.
What is the best ingredient for braising chicken?
Sweet carrots and onions, earthy celery and savory garlic are very simple ingredients that give this dish of braised chicken a magical flavor. A big part of the final flavor profile is browning of chicken prior to braising.
What is braised chicken with red wine?
Wine Braised Chicken is the most mouthwatering, savory dinner you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love. In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.

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