How to Braise Chicken

Co-authored by wikiHow Staff

Last Updated: March 28, 2019 References Tested

Braising chicken is an easy way to maximise its flavour and make it deliciously tender. Sear the chicken on a stovetop to lock in the moisture and then finish cooking it in the oven with a broth. Enjoy the crispy and succulent meat with your favourite vegetables and gravy.

Ingredients

6 pieces of chicken meat (thighs, breasts, or legs)
1 teaspoon (4.2 grams) of salt
1/2 teaspoon (1 gram) of ground black pepper
2 cups (0.47 L) of chicken broth
1 cup (0.24 L) of dry white wine
2 tablespoons (28.3 grams) of oil

Serves 6

Part 1

Part 1 of 2:
Browning the Chicken

1
Preheat the oven to 330 °F (166 °C). Position the oven rack to the centre of the oven. This helps the air to easily flow around the dish and allows the chicken to cook evenly. Most ovens take about 15 minutes to heat up.^{[1]
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2
Heat 2 tablespoons (28.3 grams) of oil in a cast iron skillet. Measure the oil into the skillet and place it on the stovetop at a medium heat. The cast iron skillet distributes the heat throughout the pan which helps to brown the chicken evenly.^{[2]
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- Grapeseed oil, rice bran oil, and olive oil work well with this recipe.
- If you don’t have a cast iron skillet, use an ordinary skillet instead.
- The oil is hot when it glides smoothly across the pan.
3
Place the chicken pieces into the hot oil, skin side down. Spread the pieces of chicken out so that they each lay flat in the skillet. This helps them to cook evenly. Place the skin side into the oil to make it nice and crispy.^{[3]
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- Always be careful when cooking with hot oil to avoid burns.
- Any boned piece of chicken can be used for braising, including chicken thighs, breasts, and legs. Boneless chicken breasts can also be used but the meat tends to be less tender.
4
Leave the chicken to cook for 8 minutes. Avoid moving the chicken around in the pan as this will hinder the browning of the chicken skin. Set a timer to help remind you when it is time to check the chicken.^{[4]
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- If the chicken smells like it is burning or begins to smoke, turn down the heat.
5
Turn the chicken over and leave it to cook for 1 more minute. This helps to brown the other side of the chicken. Use a metal spatula to gently turn the chicken pieces over. Don’t worry if the chicken doesn’t look completely cooked yet as it will continue to cook in the oven.^{[5]
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- Avoid using plastic utensils in cast iron pans as the heat can cause them to melt. If you don’t have a metal spatula, use metal tongs instead.
6
Remove the chicken from the heat and place it onto a plate. Use a metal spatula to carefully transfer the chicken to a plate. If there are flies around your cooking space, cover the chicken with a food cover to avoid any contamination.^{[6]
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Part 2

Part 2 of 2:
Cooking the Chicken in the Oven

1
Mix the chicken broth, dry white wine, salt, and pepper in a bowl. Measure 1 teaspoon (4.2 grams) of salt, 1/2 teaspoon (1 gram) of ground black pepper, 2 cups (0.47 L) of chicken broth, and 1 cup (0.24 L) of dry white wine into a bowl. Use a spoon to mix the ingredients together until they are thoroughly combined.^{[7]
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- If you don’t want to use wine, use water instead.
2
Place the chicken and liquid mixture into an oven dish. Choose an oven-safe dish that has a lid. Transfer the chicken into the dish and evenly pour the chicken broth and dry white wine mixture over the pieces of chicken so that they each have a coating of liquid over them.^{[8]
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3
Cook the chicken for 45 minutes at 330 °F (166 °C). Place the dish into the middle shelf of the oven and set a timer for 45 minutes. Use a food thermometer to check that the internal temperature of the chicken has reached 74 °C (165 °F) as this indicates that is fully cooked and safe to eat.^{[9]
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- If the chicken hasn’t reached 74 °C (165 °F), cook it for another 5 minutes and then recheck its temperature. Continue to cook the chicken until it reaches 165 °F (74 °C).
- Use oven mitts to remove the dish from the oven once it is cooked.
4
Serve the dish with your favourite vegetables and gravy. There is no need to leave braised chicken to rest as it is full of flavour straight out of the oven. Enjoy the dish with your favourite vegetables, such as potatoes, broccoli, carrots, beans, or peas. If you feel creative, serve the chicken with a salad and a gravy.^{[10]
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5
Store leftovers in an airtight container in the fridge for up to 4 days. Transfer the chicken into an airtight container or sealable bag. Write the date on the container so that you can easily identify when it was put in the fridge.^{[11]
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- If the chicken has an unpleasant smell, it is safest to throw it away.
- If you want to store your chicken for a later date, place the airtight container in the freezer for up to 4 months.