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
Lisa
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
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
You are very welcome, Lori. Happy cooking!
Leslie
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
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
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
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
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
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
You are very welcome, Colleen.
Lori Guziewicz
Delicious. Fall off the bone chicken & beautiful sauce. Will make again!
Becky
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
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
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
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
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
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
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
You are very welcome!
Sue
Tried this last night. Delicious! My whole family loved it!
Sheyrl
This was AMAZING!!!
Garry
Made this recipe twice. I use my Dutch oven. Came out fine both times
Charmaine
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
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
This recipe was a hit! Definitely adding to to my list of staple recipes.
Megan
Amazing recipe! This was a huge hit at my house!
victor
Glad you like it, Megan. Thank you for taking time and providing your feedback.
Texasguy77
I elevated this recipe by adding shiitake mushrooms and red wine. Amazeballs!!!! 😋😋
Allie
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
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
You are very welcome, Gabbie.
Itty Beck
Could I prep it tonight then toss it in the oven tomorrow at lunch??
victor
That should work.
Erica
Awesome! My whole family loved it. Definitely a keeper.
Shane
That looks so mouth watering.. I am excited to try this. Thanks for sharing!
victor
Thank you and you are very welcome!
Maricon Labrador
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
Two & a half to three hours seems very long for chicken, is this time correct?
victor
Yes, it’s correct. Technically the chicken reaches safe temperature earlier but I like the meat to fall of the bone and tender.
Roy
Victor, I’m not sure on what types of chicken to use. How many pounds is 6 chicken quarters.
Thanks!
victor
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
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
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
This was sooo awesome! Served over mashed potatoes…the perfect comfort food. I’m saving this one.
victor
Thank you for the kind words, Linda. Glad to hear that you liked my recipe.
Mel
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
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
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
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
😉 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
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
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
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
The skin is on. More flavor.
Carol
Can I do this without the wine?
victor
This recipe does not use wine. Did you mean red wine vinegar? You can substitute it with lemon juice or skip altogether.
Carol
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
Looks absolutely delicious 🤤
victor
Thank you!
Arlen
What the hay is a braiser
victor
Third paragraph from the top has a link. Click it and you will find out;)
Brian
Cast iron Dutch oven
victor
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.