Add Braised Chicken with Rosemary to your cooking rotation and discover the easy way to coax big flavors out of this simple, delicious chicken dish.
My favorite chef at cooking school used to say: “Go for the braised item on the restaurant menu, because there’s a lot of love and a lot of flavor that goes into that slow cooked dish.”
Braising is a combination technique.  First you lightly brown or sauté the outside of the chicken or meat, then continue cooking it in a little liquid in a covered pot over low heat. Braise translates to live coals, over which pots of slowly cooked meats were placed in mid-eighteenth century France.
Gone are the days of cooking over live coals (unless you’re camping), but braising is still one of the best and simplest ways to create deeply flavored, tender meat. Â Slowly simmered with broth, rosemary and garlic, this easy to prepare braised chicken with rosemary lives up to its humble French beginnings and a master chef’s high expectations.
If rosemary is not your thing, try another herb or pair of herbs such as thyme and or oregano.
You can also substitute dry white wine for part or all of the broth.
The most important part of the recipe is learning the sautéing and slow cooking method. Then you can play around with the combinations of herbs, spices and liquids. If you like to add vegetables, you can add in some sliced raw carrots, celery, etc… towards the last thirty minutes of cooking time.
Gather all ingredients. ( Not pictured: paprika.)
Cut chicken into quarters or buy it cut up at the store.
Saute chicken on both sides to a deep, golden brown. After sautéing, pour off most of the accumulated oil to keep the broth from getting too greasy. Use a deep pan with a lid or transfer to a lidded pot to slow cook the chicken.
Add in broth or wine and herbs and bring to a boil.
Reduce to a simmer and cover for forty to fifty minutes. Use a meat thermometer to check for an internal temperature of at least 165 F or higher.
Serve straight from the pot with crusty bread (to soak up the sauce) and a tossed green salad.
Dig in to Braised Chicken with Rosemary: there’s a whole lot of love and a whole lot of a flavor in this slow cooked dish!
[tasty-recipe id=”7609″]
Trying this as one of my main dishes this Pesach!