Braising is a healthy cooking technique that adds lots of flavor to dishes with very little added fat. In this post, I explain what braising is, and include several Braised Chicken recipes to demonstrate the versatility of braising.
When the weather turns cooler, I like to make more braised dishes. Braising is simply a cooking method whereby food is typically browned first to enhance flavor, then cooked in some liquid over low heat, in a covered pot. The liquid of choice varies – tomatoes, wine, and broth are the most common. The liquid typically covers about 2/3 of the food in the pot versus a stew which has more liquid.
Fresh or dried herbs can be added to infuse flavor into the dish – thyme, rosemary, oregano or herb blends (Herbes de Provence, Fines Herbes, Italian Seasoning) are all wonderful in braises. Vegetables can also be added for flavor and to make a one-pot meal – celery, carrots, potatoes, mushrooms, tomatoes, zucchini are just some suggestions. Braising results in tender and juicy meat, that is infused with flavor from the herbs, vegetables and liquid it is cooked in. Braising can also be done in a crockpot, pressure cooker, or in the oven.
The Braised Chicken and Red Wine dish pictured above is a one-pot meal, with zucchini tossed right into the pot, inspired by a recipe I found on Cooking Light.. You could also use carrots or other root vegetables, and mushrooms. Just be sure to add them to the pot early enough so they cook through by the time the chicken is done. Pop on over to PopSugar for the recipe.
Here are more Braised Chicken Recipes I’ve made:
Have you tried braising? What’s your favorite braised recipe?