How to Make Braised Chicken
August 15, 2024
Let’s make some braised chicken today. We are going to use balsamic vinegar for the braising liquid. This is very easy to make and finger licking good. First let’s talk a little about braising.
Tips for Braising
Choose the Right Cut of Meat:
Braising works best with tougher cuts of meat, such as chicken thighs or legs, which have more connective tissue. These cuts benefit from the slow, moist cooking process, becoming tender and flavorful. Chicken breast can also be used but may require careful monitoring to avoid drying out.
Proper Browning:
Browning the meat before braising adds depth and complexity to the dish. Make sure the pan is hot before adding the chicken to achieve a good sear. Don’t overcrowd the pan; brown the meat in batches if necessary to maintain the temperature.
Deglazing the Pan:
After browning the meat, deglaze the pan by adding a liquid (such as broth, wine, or in this recipe, balsamic vinegar) to lift the flavorful browned bits from the bottom of the pan. These bits are packed with flavor and are essential for a rich sauce.
Low and Slow Cooking:
Braising requires a low, steady heat over a longer period. This allows the meat to cook slowly and evenly, breaking down the connective tissues and infusing the dish with flavor. Keep the heat low once the liquid is added and let the dish simmer gently.
Layering Flavors:
Start with aromatics like onions and garlic, then add herbs and spices to build layers of flavor. The combination of fresh herbs (thyme, rosemary, basil) and dried spices (oregano) in this recipe ensures a well-rounded and aromatic dish.
Adjusting the Sauce:
After braising, if the sauce is too thin, you can reduce it by simmering uncovered for a few minutes. If it’s too thick, add a bit more liquid (like broth or water) to reach your desired consistency.
Flavor Profile
This braised chicken dish offers a robust and aromatic flavor profile with a delightful balance of savory, tangy, and herbal notes:
Savory and Umami: The combination of browned chicken, onions, and garlic creates a savory base, enhanced by the natural umami of the tomatoes.
Herbal Freshness: Fresh thyme, rosemary, and basil add layers of aromatic complexity. The thyme and rosemary contribute earthy, piney notes, while the basil adds a bright, slightly sweet freshness.
Tangy Sweetness: Balsamic vinegar introduces a rich, tangy sweetness that balances the savory and herbal elements. As it reduces during the braising process, the vinegar’s sweetness intensifies, complementing the tomatoes and enriching the overall sauce.
Warm Earthiness: The oregano provides a warm, slightly bitter note that deepens the flavor profile, harmonizing with the other herbs and spices.
Balanced Acidity: The acidity from the tomatoes and balsamic vinegar not only adds brightness but also helps to tenderize the chicken, making each bite juicy and flavorful.
Overall, this dish is rich and comforting, with a well-rounded flavor profile that pairs beautifully with a variety of sides, such as pasta, rice, or mashed potatoes. The result is a tender, flavorful chicken that’s both hearty and satisfying.
Braised Chicken
Serves Two
Ingredients
4 chicken thighs or 1 chicken breast
1 small onion, finely sliced
2 large garlic cloves, thinly sliced
4 medium tomatoes, chopped
2 thyme sprigs, leaves removed
1 rosemary sprig, leaves removed
1 teaspoon dried oregano
1/2 cup balsamic vinegar
5 basil leaves, sliced into ribbons
Salt and pepper, to taste
Olive oil
Instructions
1. Prepare the Ingredients:
Heat a pan over medium heat and add a drizzle of olive oil.
Add the sliced onions and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Set aside.
2. Brown the Chicken:
While the onions are cooking, generously season one side of the chicken thighs (or chicken breast) with salt and pepper.
Once the onions are done, heat the pan again and add a bit more oil.
Place the chicken thighs, seasoned side down, into the hot pan. Season the other side of the chicken.
Brown the bottom side of the chicken for about 5 minutes, then flip and cook for an additional 5 minutes.
Remove the chicken from the pan and discard the rendered fat, but do not clean the pan.
3. Braise the Chicken:
Return the browned onions to the pan and scrape up any browned bits from the bottom.
Add the sliced garlic and cook for about 1 minute until fragrant.
Return the chicken thighs to the pan.
Add the chopped tomatoes with their juices, thyme leaves, rosemary leaves, and dried oregano. Stir to combine.
Pour in the balsamic vinegar and top the mixture with the sliced basil leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.
4. Serve:
Serve the braised chicken with pasta, rice, mashed potatoes, or quinoa.
Enjoy!