Skillet-Braised Chicken

Braising. What does that mean?

Technically, it’s a cooking method that uses both wet and dry heat. First, you sear or saute the food at high temperature, then finish it in a covered pot at a lower temperature while sitting in some liquid, which adds flavor. Braising relies on heat, time and moisture to break down the connective tissue that binds together the muscle fibers of meat, making it an ideal way to cook tougher, less expensive cuts. Both pressure cooking and slow cooking are forms of braising.

Most braises follow the same basic steps. The food is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid on its own, a certain amount of liquid that often includes an acidic element (for example tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. The dish is then covered and cooked at a low simmer until the meat becomes so tender that it can be “cut” with a fork.

Braising is ideal for beef, put you can also do it with chicken. This dish is adapted from “The Food Lab” cookbook. It looked delicious and it was!! It will take you about an hour to make and serves 4-6.

Skillet-Braised Chicken

Ingredients:

4-6 chicken leg quarters
Kosher salt and finely ground black pepper
1 Tbsp oil (avocado is good for high heat)
1 large onion, sliced finely
2 cloves or more of garlic, sliced finely
1 Tbsp paprika
1 Tbsp ground cumin
1 cup dry white wine (I used red)
One 28-oz can whole tomatoes, drained and crushed by hand
1/2 cup homemade chicken stock
1/4 cup capers, drained and rinsed and chopped
1/4 cup chopped green or black olives
1/4 cup fresh parsley, finely chopped
2-3 tsp. lemon juice

Preheat oven to 350F. Lightly season the chicken with salt and pepper.

Heat oil in an ovenproof skillet over high heat and using tongs, carefully add the chicken pieces skin side down. Cover with a splatter screen and cook without moving it, until the chicken is deep golden brown, about 4 minutes. Flip the chicken and cook until the second side is golden brown, about 3 minutes more. Transfer chicken to a large plate and set aside.

Reduce the heat under the pan to medium-high, add the onions, and cook, using a wooden spoon (I like to use the type that’s pictured to the right, with a flat edge) to scrape up the browned bits from the bottom of the skillet and stir frequently, until completely soft and just starting to brown, about 4 minutes.

Add the garlic and cook about 30 seconds. Add the paprika and cumin and stir until fragrant, about 1 minute longer. Add the wine and scrape up the browned bits from the bottom of the skillet. Add tomatoes, stock, capers, and olives and bring to a boil. Nestle the chicken pieces into the stock and vegetables so that only the skin is showing.

Cover with a lid, transfer to the oven and cook for 20 minutes. Remove lid and cook another 20 minutes until meat is fall-off-the-bone tender. Stir in the parsley and lemon juice, season with salt and pepper and serve immediately.*

This would be delicious over egg noodles, creamy polenta or smashed potatoes to soak up the juices. Also serve alongside it any medium-bodied red wine, like a Grenache or Tempranillo.

*I found that the chicken skin does not stay very crispy when the lid is put on and if you don’t care, like me (who doesn’t eat skin) then by all means put the lid on. But if you want the skin crispy then I’d advise against the lid and cook the dish for 40 minutes without it. It will also help thicken the sauce a bit more. But then, it’s not technically braised chicken any longer!