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. Caramelized skin not only adds a ton of flavor, but also gives the dish its appealing color.
This braised chicken is very simple and rustic yet very flavorful and exceptionally tasty. It's hard to mess it up and even novice cooks will have a lot of success making it. You can use different parts of chicken to make it, and even chicken breasts won't taste dry and chalky. However, dark meat is the best choice here. This recipe, in many ways, resembles my highly popular Rustic Slow Cooker Chicken. However, braising adds a new dimension to chicken taste and you will notice the difference immediately. If I were to take sides here, braised chicken wins without much doubt.
Importance of using a proper braising cookware
It goes without saying, but to make braised chicken you must use a good quality braiser. Speaking from own experience, a baking pan covered with foil won't suffice. Braisers are designed to cook food evenly from the bottom and the top, and to release just enough steam during cooking. There is a general consensus that copper braisers are best, but they are expensive. A relatively inexpensive cast iron braiser will do the job with aplomb.
Taking it a step further
After browning the chicken, take it out and add the vegetables to the braiser. Giving the vegetables a quick sear will add even more flavor and enhance the taste of the braised chicken. But don't stop there. Once the vegetables are soft and slightly caramelized, add some butter and flour and make a roux. The nutty flavor of flour browned in butter will add another layer of flavor. The roux will thicken the liquids in the braiser, resulting in a tasty, luscious gravy that will go so well with the chicken.
Braising takes time so don't rush it. While the chicken will be perfectly cooked after an hour or so of cooking, it will taste best after spending two and half to three hours in the oven. The meat will be fall-off-the-bone tender and succulent.
Serving braised chicken
Braised chicken can be served with a variety of side dishes but try it with a bowl of white jasmine rice. The two go exceptionally well together.
Braised Chicken Recipe
Ingredients
- 6 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
- Salt and pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- 4 Tbsp butter
- 2 Tbsp olive oil
- 2 yellow onions (cut into 1/2" slices)
- 3 carrots (cut into 1" pieces)
- 3 stalks celery (cut into 1/2" pieces)
- 6 cloves garlic (roughly sliced)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 Tbsp red wine vinegar
- 2 Tbsp parsley (chopped, for garnish)
Instructions
- Season the chicken with salt, pepper, garlic and onion powder. Set aside.
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
- Pour in the broth and stir well. Turn off the heat. Taste and adjust the seasonings. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix.
- Cover the braiser and transfer to an oven preheated to 350 F. Braise for 2 1/2 to 3 hours.
- Remove the chicken from the oven and serve hot with jasmine rice or any other side dish of choice. Give the sauce/gravy a stir before pouring over chicken. Garnish with chopped parsley.
Nutrition
Cristina says
I don’t understand why I had never braised anything before , and I can only say this was a before and after moment. Simply Delicious
victor says
Glad to hear it. Enjoy!
Jacqui says
Phenomenal recipe … the best poultry I’ve made at home by far. I cooked at 180c for 1.5hr then 1.5hr on 160c
The extra step in this would be to blend liquid at end for a proper chicken gravy! We had with rice but by far best matched with a. Mashed potato
Thank you so much for sharing Xx
victor says
You are very welcome, Jacqui. Enjoy!
Cynthia Bailey says
The chicken was delicious! We had boneless/skinless thighs and they worked out perfectly. The meat was tender and the gravy was a nice rich sauce to have over rice. Would be great with pasta too! Definitely adding to my list of easy, comfort dishes to make in the winter months.
victor says
Enjoy!
Beverly says
Thank you for this recipe because it is a good one, I would make it again.
victor says
You are very welcome. Enjoy!
Denise says
This is one of the best things I have ever made in my braiser. Easy to make an absolutely delicious followed the recipe exactly. Added a few chunks of butternut squash that I had in my fridge. It’s just divine everyone should try this recipe. 5 stars. I used bone in chicken thighs I think they just have more flavor.
victor says
Glad to hear that you liked my recipe. Enjoy!
Karen says
This is a keeper! Easy to prepare, great fall football dinner. Did add some mini potatoes and otherwise followed the recipe as written. Served it with crusty bread! Yum!
victor says
Glad to hear it. Enjoy!
Nana Ellen says
And we all said “YUM”. I followed as written then added a few chunks of potato. So very delicious! My only issue was that my braiser was only 12 inches so I had to do chicken in two batches and then onions, and then carrots/ celery in 2 more separate catches. Finally I had to move everything into my 75 year old Guardian Service covered roaster. The recipe is certainly worth the extra effort and will be used often.
victor says
Glad you liked it. ENjoy!
Lena says
Hi,
I have a question - i made this once before but I struggle with the butter and flour step. To my understanding you throw in the butter and flour without taking the veggies out. So that's what I did last time and the flour just kinda wrapped around the veggies and made it all look like one mushy mess. Am I missing something??
Thanks!
victor says
Yes, that's what I do. The trick is to mix the flour and the veggies very well so there are no clumps. The flour will coat the veggies. You cooked, frequently stirring, until the flour acquires nutty fragrance, then add the broth. Good luck!
Megan says
I've made this two times already and love it! I consider myself a beginner cook and the recipe was very easy to follow thanks Victor
victor says
You are very welcome, Megan. Enjoy!
Liz Kieft says
I used a 5 qt. Dutch oven and had four boneless, skin on chicken thighs. I made extra gravy by adding 1/2 C broth and a heaping 1/3 C flour. I used balsamic vinegar as that's what I had. This made it nice and sweet. Definitely comfort food!
victor says
Enjoy!
Valerie says
Whole family loves this dish!
victor says
Enjoy!
Elaine says
This is a pre-emptive question:
With all all the brittle,small bones, odd looking ligaments, skin, etc , how can this possibly turn out into a delicious meal if one has to pick thru bones, little bones, skin, fat, grease? I must be missing something?
victor says
I think you miss making this dish, trying it for yourself, and seeing that everything you mentioned is a non-issue, LOL. People have been cooking and eating bone-in chicken parts for thousands of years. Don't overthink it; just make it and enjoy it.
Marie Shartner Gilchrist says
OMG ! This recipe is THE BEST !!! I will share this with anybody who will listen !!!!
victor says
Happy to hear it, Marie. Enjoy! I love this recipe with homemade bread. If you are up to it, check out my favorite bread recipes on my Taste of Artisan blog.
Josh says
This has become my wife's favorite dish. I've made this many times now. I substitute petite golden potatoes (quartered) for the celery, I add an extra tbsp of EVOO & butter for braising. I add an extra tbsp of butter for the roux, 1/3 cup of flower, 3 3/4 cups of broth & double the red wine vinegar. One of the few dishes I can use to get my little one to eat veggies.
victor says
Happy to hear it. Enjoy!
Brian says
I made a few adjustments, though mostly just adding things I had on hand (mushrooms, red bell pepper etc). The biggest change was dropping the oven temperature way down. Apparently 350 for that long has worked for others, but it just seems like a lot of energy especially post sear.
I ended up trying 250 for 3hrs and it was amazing. Very moist and tender. Even if it works at 350, I'd still suggest going lower. If anything you'll save some power! 300 would offer insurance as a compromise. I gave myself an hour leeway in case 250 didn't get there.
victor says
Happy to hear it, Brian. Enjoy!
Lesly says
I agree my oven has to be at a lower temperature too maybe because it's convection it sucked all the "juice" up the first time I cooked it. Second time at a lower temp it had lots of the lovely sauce left.
Lisabw says
Followed recipe to a t, this is a delicious and easy chicken dinner. Very definition of the phrase “comfort food”. Thanks!!
victor says
Fantastic! Thank you for the kind words, Lisa. Enjoy!
DPD says
I used my lodge iron skillet and tempered glass lid. it worked just fine. The recipe was a hit! This a recipe that reminds you of all the comforts of home! I'll definitely make it again.
victor says
I am happy to hear it. One of my favorite recipes; I love it and braised meats in general. Enjoy!
Cynthia says
Made this recipe for dinner and I enjoyed it. I didn't add the red wine vinegar (not a fan).but I did added some dried thyme! And it still turned out great. Oh btw I had cut up a whole chicken..
victor says
Glad to hear it, Cynthia. Happy cooking!
VernieM says
I've made this multiple tines and it's a huge hit. Can I use boneless, skinless thighs and if so should I reduce cooking time?
victor says
I always use skin-on, bone-in chicken for this recipe but I don't see why skinless, boneless won't work. Not sure about the cooking time in this case, but try after 1.5 - 2 hours and see if it's good or needs a little more cooking. Good luck!
Jmsprince says
Delicious! Note to people that said their vegetables were mushy…cut them thicker.
I did add a couple of Tbs of tomato paste with the roux and a splash of sherry
victor says
Thank you for the feedback. Enjoy!
Erin says
Hands down one of the best recipes I’ve made in a while. I doubled the roux because I’m a big fan of gravy. Braised it for 2 hours based on other reviews and it came out beautifully; all the veggies were cooked to perfection. This will be a go-to recipe whenever I want to impress!
victor says
Glad to hear it. Enjoy!
Jenny says
I prefer to thicken with cornflour mixed with cold water so it doesn’t go lumpy. Good recipe for casserole.
Sandra says
Perfect...followed every step including the use of a good braising pan...used fresh pastured chicken so I was searching for a new recipe to make it more tender and release flavor...worth every effort and certainly lived up to every promise. Thank you. This recipe will encourage me to believe pastured chicken is worth every penny. PS my braising pot was expensive but there is NO doubt it has enhanced my cooking results. Thank you for sharing all your advice -- THIS is what makes cooking more spiritual!
victor says
You are very welcome, happy to hear it. Totally agree with you; a proper braising pan makes a very noticeable difference in how the food tastes. Hence why they make braisers.
Anne-Marie says
So tender !
victor says
Happy to hear it. Enjoy!
Maria says
I added 1 cup of red wine instead of red wine vinegar, I Portuguese and love to cook with wine.
victor says
Enjoy!
Victoria says
I made two batches of this for a dinner party I had this weekend and it was a huge hit! The recipe was incredibly simple and easy to follow but the depth of flavor was incredible. I highly recommend it 🙂
victor says
Enjoy!
Mary says
Thank you for sharing this incredible recipe. The vegetables soaked up all of the flavor and the gravy was so comforting and delicious. The chicken fell off the bone. My boyfriend and I loved it and I will make this again and again.
victor says
You are welcome. Enjoy!
Dianne says
I made this recipe last night. It was fantastic, perfect for special company. This dish can be prepared ahead so you can entertain your guests. I made mine with skin on, bone in chicken thighs. My husband couldn't help himself to go back for more.
victor says
Happy to hear it, Dianne. Enjoy!!!
Kim says
I'm gluten sensitive so is there a way to use a corn starch slurry instead of a flour roux?
victor says
Yes, corn starch is a good susbstitute.
Craig says
We have made this in our dutch oven twice now and loved it! Two changes we made the 2nd time were to take the vegetables out before making the roux (then dump them back in once it's browned), and also adding about a tablespoon of tomato paste to the roux for richer flavor. I'm a sucker for that deep reddish brown gravy. I think we also added another pat or two of butter and some more flour, just to get more gravy out of it. This recipe will be a monthly staple in our house now!
Laureen says
Can u cook this in the crook pot
victor says
You sure can but the texture will be slightly different.
Carol says
Absolutely spectacular, no changes, made it with cheesey polenta.....OMG!!
Dan says
This has turned into one of my favorite chicken recipes! The rue really adds a great flavor to the dish. I added mushrooms just out of love, and lowered the temp to 250 for about 2hrs, and it was great! I'm also a man that loves to cook, and look forward to trying more of your recipes. Thanks!
victor says
You are welcome. Enjoy!
Ayat says
So yummy!
Dan says
This has turned into one of my favorite recipes! The rue really adds a great flavor to the dish. Didn't change a thing its perfect. Thank you so much!
Roxy says
Can this be made a day in advance for a dinner party and still have the same quality as freshly prepared?
victor says
Well, I am sure some people will tell you that yes, it will still have the same quality as freshly prepared but I disagree, it won't in my opinion. Will it be bad? Not at all. Reheat it slowly, at 250F, covered with a lid/foil, and will be very good. I would prepare some extra gravy as the extra cooling/heating cycles will remove quite a bit of moisture.
Carol says
Excellent, didn’t Change a thing
sarah says
this was so awesome! i used baby carrots whole, added an extra Tbsp of butter when making the roux, and only braised for 2 hours (because i got started late). it was perfect! made mashed potatoes to go on the side!
Sue says
My oven broke can I do this on my stovetop?
victor says
Yes, you can do it on the stovetop over very low heat and make sure to stir gently every now and again to prevent sticking/burning.
Michael says
I followed recipe, but veggies were mush and lost almost all the gravy. Flavour was amazing. Cooked for 2 1/2 hours in convection oven at 350 degrees. Is this too high for for convection cooking? Should I reduce temp to 300 degrees and cook longer? I used Dutch oven. Any suggestions?
victor says
Never had a problem with veggies turning into mush but we may have different definitions of what mush is... It's possible that cooking in a Dutch oven where everything is piled on top each other in liquid basically boils the veggies to the point where they become mushy.
Different ovens bake differently too, so take that into account. There isn't a perfect recipe for every oven, often adjustments need to be made. I don't braise on convection as it tends to burn, regular baking mode is better. That said, lowering the temp as you suggested makes sense... or turn the convection off. Good luck!
Dave says
An add on to my previous post.
I used a Cuisinart 12” sauté pan with an oven safe glass lid.
It held 4 huge, bone in, skin on chicken thighs perfectly. I use this for all my braised dishes and they come out great. I would not even consider buying a braiser pan. The sauté pan is much more useful and versatile.
Paul Adams says
I get your enthusiasm about your saute pan as i used one with a glass lid for years for things like this, but the braising pan/pot tip is no joke. As soon as I got my STAUB 7QT braising pot all of my usual dishes are coming out exceptional with greater browning and caramelization. Loved my stainless combo for years, would never go back now though.
Recipe is fantastic btw, only changes is i added my red wine vinegar pre-flour and also added some tomato paste.
victor says
I have two braisers, a smaller copper one and a large cast iron braiser. Love cooking in both and have been using them fairly frequently for a while now. The way braisers cook cannot be replicated and I've tried other seemingly similar tools like a Dutch oven, saute pans and roasting pans. To replicate that browning, caramelization and tenderness, you need to have thick walls and a low rise with a thick lid with a large capacity to store heat. There is no other way. You may get somewhat similar results, and the food will taste great, but it will not have those very characteristics that braised meat has.
Dave says
Recipe makes great chicken & gravy, however vegetable were just mush.
Next time I will prep trice as many vegetables and put 1/2 of them aside.
I would cook the same recipe for about 2 hours.
I would take the chicken out and pour the sauce and vegetables through a strainer keeping the gravy.
Then I would sauté the set aside vegetables as per the original recipe,
Add the chicken and gravy back to the pan and cook until the vegetables are cooked but still are crispy, maybe 45-60 minutes.
lori says
This was delicious and very easy! Perfect dinner for a rainy fall evening. The house smelled so good! And I could relax for the 3 hours that it was in the oven. I served it with Wild Rice and it was perfect. There are plenty of carrots in the dish that no other side was needed.
victor says
Enjoy!!!
Hailie says
My son has to be dairy free, do you think using entirely EVOO is ok?
Alastor says
I fabricated my own chicken and only have 2 chicken quarters. How would I adjust the recipe to accommodate the difference? This sounds soo good but I'm unsure how the cooking process would change.
victor says
Salt, pepper, garlic and onion powder to taste... reduce the rest to 1/3 of the original or keep as is, you'll end up with more gravy and veggies. Either way will work well.
Sean A Landry says
I’ve made this recipe several times. It’s a big hit with the family. I double the carrots and celery to make sure there are enough!
Kelly M says
I have been cooking for many years. This is on my top three best chicken dishes I have ever made! This recipe came out marvelous!! The chicken is so flavorful and fell right off the bone! As other reviewers have said, my vegetables were a little over cooked. Next time I will cut them bigger. OMG! I’m so happy I found this recipe!! Thank you so much for sharing!!
Kelly
victor says
You are very welcome. Enjoy!
Steve says
This looks awesome. Have a whole chicken cut up minus the back seasoned in a ziplock in fridge overnight.
Plan is to smoke the pieces for an hour and then proceed with the browning and braising with my cast iron Dutch oven as directed. Looking forward to Sunday dinner tomorrow
victor says
Good luck and enjoy! I like the idea of some smoking before braising.
Steve says
After cooking and eating this is a definite keeper. Very tender with great flavors.
We are typically white meat fans but with this recipe the dark meat is better at grabbing the dishes flavors.
Will try chicken thighs next time.
Thanks for posting this great recipe Victor 👍
victor says
You are very welcome, Steve. Glad to hear that you enjoyed it.
Brandy says
Ok, so I don't usually leave comments on recipes I try, but I just have to say YUM! Followed the recipe almost exactly. I did add way more garlic, brined for 4 hours before cooking, and only cooked 2 hours. The flavor is amazing in this! Chicken literally fell apart, so we shredded it and made it like a stew. Not sure what could make this better. Might try a different combo of veggies next time and will use boneless skinless thighs. Thank you for sharing!
victor says
You are very welcome, Brandy. Enjoy!
Field from Fort Worth says
Absolutely awesome! Followed the recipe to a "T". (I'm not much of an improvisor.) Totally loved it. Definite "make again". Served with a piece of garlic bread and some leftover shrimp fried rice. What a ride! Looking forward to tomorrow's leftovers. Thanks so much!
victor says
You are very welcome. Enjoy!
Tom says
This is a fantastic recipe. I added a bit of fresh thyme and used some Bisto to thicken the gravy before serving.
Theresa says
Great recipe! Always looking for uses for my Dutch oven (braiser is on my wish list). New to the herb/spice thing so I threw in some dried Sage, rosemary and thyme. Chicken was absolutely fall apart! Served with riced cauliflower and steamed broccoli as we are fat-butts trying to watch carbs... Really good!
victor says
Glad to hear that. Happy cooking!
Joyce Colotelo says
This a wonderful dish. Easy to make and the meat fell off the bones. I made roasted potatoes to go with the carrots and celery. The gravy was perfect. I made it with a small whole chicken. I’ll be making this recipe again!!
Karen Fasulo says
Hi Victor,
My compliments to you, this recipe was outstanding! I made mine in my Le Crueset and it was perfect for the job. The flavors are wonderful and the house smelled divine for hours, before, during and after being in the oven. Actually, the aromas while prepping this brought back memories of something I may have smelled as a child in my grandmother's kitchen.
Enjoyed making this the first time, and I'm excited to make this again. It was easy, and economical and would serve well as a company dinner. I loved the fact that I had everything so readily available in my kitchen.
Thank you!
victor says
You are very welcome, Karen. Happy cooking!
Kristina says
Absolutely delicious! Family was impressed. I did a side of mashed potatoes and the gravy went perfectly with it! I followed someone else’s comment about reducing the baking time to 1.5 hours for more gravy, so we had an abundance of gravy at the end!
Frankie Bowden says
Made this braised chicken for dinner tonight, and it was as good as it looks! Delicious over rice with a side of broccoli. Hubny is going in for seconds! Will definitely make this dish again, and add some hot pepper flakes!
Sue J says
I’ve made this recipe 4 times and it’s always delicious. I serve it with mash and vegetables, yummy
Rebecca says
Hey I had a quick question
I'm planning on making this for dinner tomorrow night, and was wondering whether or not to leave the skin on the chicken or remove it before cooking?
Thank you!!☺️
victor says
Hi Rebecca,
Apologies for the late response. Most of the time, I cook chicken with skin on, it adds a lot of flavor. That said, skinless will work just fine too.
Trish says
I made this recipe last night, the only change I made was to add mushrooms. It was very good, my daughter and husband both loved it! Thanks for the recipe
Denise says
This was amazing!! I have a new braiser and was looking for a good chicken recipe. I added parsnips, mushrooms, and some butternut squash chunks I had leftover. Omg!! So delicious!! Thank you! Signed up for more of your recipes. 😊
Carissa Bryant says
Loved this recipe! My husband adores it also! Only problem I've had is after cooking for more than an hour and a half my veggies all turned to mush!😳 Next time I'm going to add half the veggies then add the other half after the hour- hour and a half mark. Hopefully that will help!
Lisa says
I made this tonight and WoW!!! Wish I had found this recipe sooner. Thanks it’s Delicious and will be a regular at my table.
Lori Crispi says
I made this tonight according to the recipe except that I added fresh mushrooms and only baked it for an hour and a half because I wanted a sufficient amount of gravy. It was so good my husband said, "I have to go back for seconds this is so good". So thank you!
victor says
You are very welcome, Lori. Happy cooking!
Leslie says
Thanks for sharing this recipe! At 50-something I am finally getting interested in cooking. This is the third thing I've made in my new cast iron Dutch oven and it was a hit! My sweet husband (who is a great cook) and our son will eat anything I make and say nice things, but their biggest compliment is what this dish received - " you can make this again!"
I tend to be conservative with seasoning on a first try, so the only thing I would change is I'd add more of the spices next time. I got a little worried that 4 chicken quarters was too much, so I used two quarters and several smaller pieces, which turned out perfectly!
Meredith says
Love this recipe - so easy and makes the house smell wonderful. I wouldn’t go past 2 1/2 hrs though - and if you do, check at 2 1/2 and add more broth if you go any longer. At 2 1/2 mine was perfect, but at 3 I lost all of my gravy. I added a little broth as soon as I took it out of the oven, so it wasn’t dry, but the gravy is so good, I was sad to lose it.
victor says
Thanks for the feedback, Meredith. Interesting comment about the liquid drying out at 3 hours. Never noticed that even when cooking for 3 hours.
Roberta Jackson says
Made this last night with turnip, onion, carrots and one giant, skinless boneless chicken breast, all stuff that was lingering in the fridge. Hubby is not particularly easy to please. Well, he went face down in it and kept making happy sounds. He just had it again for lunch. I served it with whole grain rice and homemade bread. It was wonderful. Wish I could send a picture. I was pretty proud of myself, lol. Thank you.
victor says
You are very welcome, Roberta. Glad you and your hubby liked my recipe. Happy cooking! I will email you and can respond with the picture, I will attach it to your comment.
P.S. That chicken and the bread look delicious. Thanks for sharing.
Colleen says
Made this for guests last Friday evening, they loved it, really fall off the bone deliciousness with superb gravy - and my husband who never has seconds - had seconds. And later that evening complimented me on the wonderful meal! I love your recipes and so looking forward to trying more. Thank you Victor.
victor says
You are very welcome, Colleen.
Lori Guziewicz says
Delicious. Fall off the bone chicken & beautiful sauce. Will make again!
Becky says
Hi there, wondering if I can finish this recipe on the cooktop instead of the oven? And if so how long on the cooktop?
victor says
Hi Becky, yes, you can. I find that cooktop braising, no matter how low, still cooks hotter than oven. 1.5 to two hours should do. Make sure to check periodically and add liquid as needed.
Joyce M Stevenson says
I have made this recipe several times and each time it gets better and better. Best recipe I have ever tried with leg quarters!! Thanks for sharing.
LisaL says
Yes! This is a keeper! Tried it a couple of weeks ago when it was still chilly in Los Angeles - the hubby and I both loved it! The flavors were just amazing for something that seems so simple. Today it was 90 degrees out, and I was craving it again, but didn't want to have my oven on for 3 hours, so I made it in my Instant Pot! This was my first time modifying an oven recipe for the pressure cooker, and...I braised the chicken and veggies on the saute setting of the Instant Pot, everything else the same, except for time. I gave it 22 minutes under pressure and it came together beautifully! Happy, happy! Thank you.
Chef Lazy says
I used a Dutch oven and followed this recipe pretty closely except I used minced jar garlic. It cooked perfectly in 2 1/2 hours. The meat was soooo tender and the gravy was the right consistency. We served it over white rice although it was a meal in itself. Absolutely delicious! I’m so glad I found this recipe. Thank you!
Lori silbert says
I made this dish tonight but with boneless, skinless chicken thighs, it was a big hit. I had it in the oven for 3 hrs and alit if the chicken stock evaporated?
I’ll definitely make it again. But with the chicken leg quarters.
Rose 🌹 Lilley says
I made this tonight for dinner 😊 I only had four thighs so I used those I followed the recipe exactly BUT ADD frozen corn 🌽 and potatoes 🥔 . I used my Dutch oven and all can say is Omgosh ... My house smells amazing and Dinner 🍽 was amazing and the recipe was easy to follow and to make and my guys Loved it (they are picky eaters) Thank you for the amazing recipe
victor says
You are very welcome!
Sue says
Tried this last night. Delicious! My whole family loved it!
Sheyrl says
This was AMAZING!!!
Garry says
Made this recipe twice. I use my Dutch oven. Came out fine both times
Charmaine says
Excellent, tasty recipe. Perfect comfort food. Nice to have all the ingredients at hand. Will definitely be making this again. 😊 I'm sure it will freeze well as their are no potatoes. My entire Family enjoyed the meal. I used Jasmine rice, worked perfectly. I used a Dutch Oven as I don't have a braizer.
Charmaine says
Excellent, tasty recipe. Perfect comfort food. Nice to have all the ingredients at hand. Will definitely be making this again. 😊 I'm sure it will freeze well as their are no potatoes. My entire Family enjoyed the meal. I used Jasmine rice, worked perfectly. I used a Dutch Oven as I don't have a braizer.
Racquel says
This recipe was a hit! Definitely adding to to my list of staple recipes.
Megan says
Amazing recipe! This was a huge hit at my house!
victor says
Glad you like it, Megan. Thank you for taking time and providing your feedback.
Texasguy77 says
I elevated this recipe by adding shiitake mushrooms and red wine. Amazeballs!!!! 😋😋
Allie says
I was wondering about these additions myself then saw your review! Did you add the mushrooms in when you added the other vegetables and was the red wine in place of the vinegar?? Thank you!
Gabbie says
This was so good. I don’t have a braiser either so I used my cast iron and covered with aluminum foil. Thanks for this delicious recipe!
victor says
You are very welcome, Gabbie.
Itty Beck says
Could I prep it tonight then toss it in the oven tomorrow at lunch??
victor says
That should work.
Erica says
Awesome! My whole family loved it. Definitely a keeper.
Shane says
That looks so mouth watering.. I am excited to try this. Thanks for sharing!
victor says
Thank you and you are very welcome!
Maricon Labrador says
I used boneless chicken thigh and I cooked it on a cast iron pot. Everything went very good, chicken so soft and tasty. The red wine vinegar made the taste devine as my boss said. I served it with bulgur and also quinoa to make it more healthier. I never used butter at all😊
Susan says
Two & a half to three hours seems very long for chicken, is this time correct?
victor says
Yes, it's correct. Technically the chicken reaches safe temperature earlier but I like the meat to fall of the bone and tender.
Roy says
Victor, I'm not sure on what types of chicken to use. How many pounds is 6 chicken quarters.
Thanks!
victor says
Roy, a leg quarter, depending on the size of the chicken, will be about 3/4 to 1 lb each. Of course, almost half of that will be bones.
Marian says
Oh my goodness, oh my goodness, oh my delicious goodness. I was short on time this evening and made the dish in my large cast iron skillet on the stove from beginning to end, adding the flour as the last ingredient. It was SO yummy.
Desiree says
I didn’t have a braising pot so I used a Dutch oven and it worked! It was so great!! My whole entire family loved it!
Linda says
This was sooo awesome! Served over mashed potatoes...the perfect comfort food. I'm saving this one.
victor says
Thank you for the kind words, Linda. Glad to hear that you liked my recipe.
Mel says
Found when tasting seasoning it seemed a bit bland so added some fresh thyme and Italian seasoning 😍. Served with seamed new potatoes and tenderstem. I put the whole dish in the middle of the table for people to help themselves..... it went in seconds. Definitely making again 🙂
Jackie says
This was so good! Made it for dinner last week and my family loved it. Really easy to put together and the chicken was falling off the bone. So good!
victor says
Thanks for the feedback, Jackie. Glad you liked my recipe. I just finished testing a new recipe for braised beef and I am very, very happy with the results. I will be posting the recipe this weekend. Come and check it out.
Vicky says
My husband thinks this is the most delicious chicken recipe that I have ever tried. It will become a regular in our house. The only thing that I will change is to increase the sauce by 1 1/2 times. It is so delicious that we wanted more!
victor says
😉 I hear you. Glad to hear you and your husband liked my braised chicken recipe. Check out my other recipes, lot's of good stuff here.
Swen says
I am really pleased with this braised chicken. Made it with thighs and it was delicious. The gravy was very good. I served it with mashed potatoes. Yum!
Larry says
Ok, this is very good, it reminds me of a chicken and rice dish my mother made only on steroids! I had red
wine, but I drank it, sooo red wine vinegar it was.
Didn’t have a brazier, so I used what I had. A pot.
Put the flour in before butter, don’t think it was a
critical error. What do I know. I’ll have a do over
but it was very good! Cheers.
Sandy mata says
This may seem like a silly question but is it skin on or off on the quarters? Looks amazing either way I plan to make it this afternoon
victor says
The skin is on. More flavor.
Carol says
Can I do this without the wine?
victor says
This recipe does not use wine. Did you mean red wine vinegar? You can substitute it with lemon juice or skip altogether.
Carol says
Oh my goodness! I didn’t see the word vinegar. Thanks! I actually love red wine vinegar so will make recipe as written. This looks delicious. Can’t wait to try it!
Slaveya @Tasty Food for Busy Mums says
Looks absolutely delicious 🤤
victor says
Thank you!
Arlen says
What the hay is a braiser
victor says
Third paragraph from the top has a link. Click it and you will find out;)
Brian says
Cast iron Dutch oven
victor says
Almost. A braiser is more shallow and has a bigger foot print. Food is not layered in a braiser. It cooks differently from a dutch oven.