Braised Chicken
A low-and-slow braised chicken recipe yields tender meat and a rich, flavorful broth.
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Instructions
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Preheat oven to 300 F.
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Pat chicken dry, season with salt and pepper. In a Dutch oven over medium-high heat, cook bacon until crisp; remove. Brown all chicken pieces (breast, thigh, drumstick, wing, then backbone) skin-side down for 5-7 minutes each, transferring to a platter.
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Sauté onion, leek, and garlic in the pot until translucent (3-4 min). Add wine, scrape pan bottom, and stir in tomato paste.
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Return chicken and bacon to the pot. Add chicken stock, salt as needed, rosemary, and bay leaf; bring to a boil.
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Cover and transfer to the oven for 1 hour, or until chicken reaches 165 F. Remove lid and cool chicken in the pot for 15 minutes before serving.