How to Braise Chicken
Learn how to braise chicken. This recipe makes mouthwatering chicken thighs that you will thoroughly enjoy.
- 1.5 lbs Bone-in chicken thighs
- 1 tsp Salt
- 1 tsp Fresh ground pepper
- 16 oz Chicken stock
- 3 Carrot
- 3 Celery
- 1 Onion
- 1 tbsp Avocado oil
- 1 tbsp Tomato paste
- 3 cloves Garlic
Prepare the vegetable before cooking. Wash the carrots and celery and then rough chop the carrots, celery and onions to a size around 3/8". Chop up the garlic to a size 1/8".
Heat the pan on the stovetop for a few minutes on medium to low depending on the pan your using. Then add some oil to the pan and let it heat up.
Lightly salt your chicken thighs then add them to the pan skin side down to brown the chicken. After the chicken starts to release from the pan and you have got a good brown on the skin go ahead and flip it.Add some salt to the backside of the chicken after the flip. After a light browning on the back side go ahead and remove the chicken from the pan. Add the onions and garlic. Saute them around the pan to soften them a bit and for them to get some color from the fond in the pot. Wait for that smell from the garlic and then add the tomato paste before you deglaze the pan. Deglaze the pot with some chicken stock. Start with a little and use a wooden spatula to get the fond of the bottom of the pan. Add the carrots and celery to pan and work them around to add let them simmer for a few minutes. Add the chicken back to the pan. Add some fresh ground pepper to the dish. Pour the rest of the chicken stock in the pan to about 1/2 of the way up the chicken. If you don't have enough depending on the size of the pan just add some water. Cover your pot or pan and put into the oven on 300 degrees until the chicken pulls off super easy from the bones. Typically this will be around 1.5 hrs. If you're using a dutch oven you can just keep it on the stovetop on low.You can baste if you would like half way through the cooking.
Remove the dish from the heat but leave it in the liquid. Let it rest for 20 minutes or so. Don't rush this step.
Serve the dish with your favorite vegetable and enjoy!
Constantly watch your pot or pan when you are doing the browning. You do not want to burn the fond on the bottom of the pan.
Make sure you let the chicken rest in the liquid after it is done cooking.
Calories: 431kcal | Carbohydrates: 14g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 944mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7951IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg