braised chicken

<strong>Julia Child's Coq Au Vin</strong> is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated, this recipe is very easy to follow.

✨ If you love this coq au vin recipe as much as I do, make sure to give it a 5-star review in the comments below!

Julia Child's Coq Vin

chicken thighs

chicken drumsticks

red wine

chicken stock

brandy

bacon,

carrots,

garlic cloves,

tomato paste

thyme leaves

mushrooms, thickly sliced

pearl onions, peeled

Beurre manie (see notes for the options)

Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.

Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.

Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.

Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.

Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.

Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.

Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.

Add the pearl onions to the pot with the chicken and cook for 10 minutes more.

In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.

Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.

I love this recipe. As a novice cook who only started cooking recently, I've now cooked this twice. So delicious and not challenging to make. I'll definitely continue to make this!

Excellent insight on a great recipe. I marinated the chicken overnight in the wine. Also, I placed the whole covered dish in the oven for 20-30 minutes while I am cooking the mushrooms.

This was a bit of work, but remarkably easy and very delicious. We don’t eat pork, so I used turkey bacon. It worked well, but it is leaner than pork bacon, so I added a little butter and olive oil to the pan for the onions and carrots. It was superb otherwise. 

Today I made this recipe for the second time. I only made a few changes. After cooking the bacon and chicken I only had two tablespoons of the oil to sauté the onion and carrots. I used butter to sauté the mushrooms and a shallot. I can’t get pearl onions where I live in Mexico. Made the beurre with arrowroot and and some chicken broth. Used a nice Pinot Noir and cognac from France. Would definitely recommend this recipe.

Temperature is dropping in Nebraska... just dusted off my Dutch oven and knocked this recipe out of the park. Sooooo yummy!

OMG!! So good and so fun to make!! I blanched the bacon as Julia suggested - great idea, JC😊
Must say, though, that it does take longer to make, but so worth the wait. Thank you for sharing. This will be made over and over. 

This dish was “Lick-the-platter-clean” ah-mazing! Thanks for the great recipe. Can’t wait to make it again! 

Thank you so much for the delicious recipe! It was a cold day yesterday, and this was the perfect dinner. The kids gave it a thumbs up too! I will be making this again and again. :-)

If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!

Soya Sauce Chicken (豉油鸡)

1.4 kg Whole Chicken

TBsp Oil

g Rock Sugar

Cinnamon Stick

Anise

2-3 Dried Bay Leaves

cloves

Garlic

Spring Onions

Ginger

Dark Soy Sauce

Water

TBsp Chinese Rice Wine

Salt

TBsp Dark Soy Sauce

TBsp Maltose

TBsp Hot Water

Remove the chicken innards, then exfoliate the skin and cavity with coarse salt.&nbsp;Rinse well and pat dry. Leave the chicken head intact.

Rub the chicken all over with marinade ingredients and allow to marinate for 20-30 minutes.

Remove the skin from the ginger and slice it thinly.

Remove the skin from the shallots and garlic, then bruise slightly with the blunt surface of your knife.

Add the glaze ingredients together to form a syrup for later use.

Wash the spring onions and set aside.

Preparation Method

In a deep medium-sized pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic.

Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.&nbsp;

Once boiling, hold the chicken by its neck and lower it into the sauce, then lift it back out. Repeat this process three times.&nbsp;

Finally place the whole chicken into the pot ensuring 3/4 of chicken is immersed in the soya sauce mixture. Cover the pot and cook the chicken over low fire for about 20 minutes, turning it every 10 minutes.

Turn the heat up to high fire for 10 minutes to complete the cooking process. Check if the chicken is cooked through (see tips), then turn off the fire and allow the chicken to steep in the sauce for 15 minutes.

Transfer the chicken to a plate and brush it all over with maltose syrup. Then brush it over with Chinese rice wine or Rose Rice Wine.&nbsp;

Once the chicken is cool, chop it into pieces and serve with rice or noodles.

Cooking Method

https://www.youtube.com/watch?v=WSf8sevZIP0

If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!

GET RECIPE: https://www.theburningkitchen.com/soya-sauce-chicken/

Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!

Please subscribe to our channel! Do also check out our previous episodes and videos in our 'Cooking Demystified' series here:

#10 Hokkien Braised Duck: https://youtu.be/SFNhHoeNXgs

#9 Cantonese Cabbage Rice: https://youtu.be/7IcF6kAnCos

#8 Dry-fried Beef Hor Fun: https://youtu.be/ud3xrG16SJk

#7 Szechuan Green Beans with Chai Por: https://youtu.be/wY9FX1Lo0tw

#6 Crispy Wasabi Prawns (芥末虾): https://youtu.be/fjdh0LVGs5U

#5 Claypot Eggplant with Minced Pork (鱼香茄子煲): https://youtu.be/RmsUfkmpgBs

#4 Beef with Ginger and Spring Onions: https://youtu.be/k96abut8lmU

#3 Braised Claypot Tofu: https://youtu.be/kr1qYEKMdyk

#2 Mei Cai Kou Rou: https://youtu.be/ofic32fdhU4

#1 Char Kway Teow: https://youtu.be/ppb922wy_Oo

Connect with us!
Blog: https://theburningkitchen.com
Youtube: https://youtube.com/c/theburningkitchen
Facebook: https://facebook.com/theburningkitchen
Instagram: https://instagram.com/theburningkitchen

Music: www.bensound.com

Ep#11 Hong Kong-style Soy Sauce Chicken | Cooking Demystified by The Burning Kitchen

This earthy Braised Chicken Wings and Mushrooms in Oyster Sauce recipe will make anyone feel at home. It&#039;s filled with rich umami flavour and simply melts in your mouth!

Braised Chicken Wings and Mushrooms in Oyster Sauce

g / 0.22 lb dehydrated shiitake mushrooms ((or any mushrooms you have available))

US cups water ((saved

chicken wings

garlic,

tbsp cooking oil

salt,

sugar,

chicken bouillon powder

tbsp oyster sauce ((3 tbsp

tbsp dark soy sauce

Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later.

Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder.

Pour the oil into a wok and brown the garlic on a medium heat.

Turn the heat up to high and toss in the chicken wings to sear for 2 minutes.

When seared, add the mushrooms in and stir for 2 minutes.

Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce.

Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes.

Serve over rice!

Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.

Easy Wine-Braised Chicken Thighs with Mushrooms

tsp/ 1.20 g dried rosemary, more

tsp/2 g sweet paprika

tsp/ 1.2 g coriander

tsp/ 1.15 g black pepper

ts / 0.95 g ground allspice

chicken

Private Reserve extra virgin olive oil

shallots,

garlic cloves, roughly chopped

dry red wine

low-sodium, reduced fat chicken broth

bay leaves

tsp/ 1.20 g dry rosemary

oz/ 340 g white mushrooms

lemon, juice of

Fresh parsley, a handful

In a small bowl, combine the spices to make the spice mixture.

Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.

In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.

To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.

Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.

Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)

While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.

About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.

Remove from oven. Finish with lemon juice and a garnish of fresh parsley.

Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

Wow what a crowd pleaser! 
Made this tonight and it was a huge hit!  Will be repeating this one soon
Thanks for the recipe

We’ve made this recipe at least 3 times now and it is awesome! We actually don’t use the figs and we use a whole bottle of wine instead of some chicken stock. It’s soo good!

Made this last night for our family of six (four kids under the age of 15, two picky eaters) and EVERYONE loved it. It was so incredibly flavorful. I used red wine (a pinot noir) and dried apricots. Will definitely be adding this to the rotation.

https://content.jwplatform.com/videos/chqypBer.mp4

Wine Braised Chicken Thighs with Shallots and Mushrooms 

Wine Braised Chicken Thighs 

This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.

Braised Chicken with Carrots and Potatoes

bone

salt and pepper (to taste)

olive oil

onion (finely chopped)

Yukon gold potatoes (cut into 2 inch pieces)

carrots

smoked paprika

all purpose flour

white wine

thyme

parsley

Preheat the oven to 350 degrees F.

Season the chicken generously with salt and pepper.

In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.

Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.

Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.

Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.

Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

Change up your dinner routine with Chicken Adobo from Delish.com. 

Chicken Adobo

c. white vinegar

c. low-sodium soy sauce

honey

black peppercorns

lb. skin-on, bone-in chicken drumsticks and thighs

green onions, thinly sliced

white rice,

I thought it was ok...but I do like vinegar. Kids said to take this out of the rotation.

This was very good - a big hit with the family

Oven Braised Chicken Thighs with Lemons &amp; Capers

Chicken thighs, bone-in, skin-on.

Tbsp Olive oil

onion shallots

garlic

lemons

tomato

dry white wine

250 ml chicken stock

capers

Salt & Pepper

Preheat the oven to 350 degrees

Heat the olive oil over medium high heat in your chosen skillet until the oil shimmers & starts to smoke slightly.

Pat the chicken thighs dry with paper towel, and season with salt and pepper

Place 4 of the chicken thighs skin side down in your pan. Don’t move the chicken around, just let them crisp up.

While the chicken is crisping, slice the onions or shallots, mince the garlic, and cut the lemons in half so they’re all ready to go.

When each thigh has crispy golden brown skin, remove the chicken from the pan and set aside.

Place the lemons cut side down into the dutch oven so they caramelize slightly, and remove.

Add the onions or shallots to the pan. Cook, stirring, for 3-4 minutes until they soften slightly. The onions should help pick up the sticky browned bits off the bottom of the pan. You want these bits in your braised chicken.

Add the garlic, capers, tomatoes, wine, herbs, salt, and stock.

Bring to a boil, and taste for seasoning. Add salt and pepper if needed.

Add the chicken thighs skin side up - back to the dutch oven with the this delicious juicy mixture you’ve created. Add the lemons in too.

Cover with the lid and place the whole thing into your preheated oven. Cook for 20 minutes covered, then remove the lid, crank the oven to 425, and cook for another 20-25 minutes. The goal here is to crisp the skin a bit more.

Finish with fresh parsley, or other fresh herbs like chervil, chives, or tarragon

Turn budget cuts into gourmet dishes with this step-by-step recipe for braised chicken.

Chicken braised with tomato & fennel

chicken,

baby fennel bulbs,

chorizo,

red onion,

garlic cloves, crushed

tsp smoked paprika

can Ardmona Rich & Thick

milliliters (1 cup) Massel salt reduced chicken style liquid stock

oregano

Golden caramelised syrup is a rich reward after slowly roasting this chicken dish from China. Drizzle it over the spiced citrusy chicken and fluffy rice.

Top 27 braised chicken recipes from across the web

The most viewed braised chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Julia Child's Coq Vin

Soya Sauce Chicken (豉油鸡)

Braised Chicken Wings and Mushrooms...

Easy Wine-Braised Chicken Thighs wi...

Braised Chicken with Carrots and Po...

Chicken Adobo

Oven Braised Chicken Thighs with Le...

Chicken braised with tomato & fenne...

Soy & orange braised chicken

Braised Chicken Thighs with Mushroo...

Classic Coq Au Vin Recipe

One Pan Braised Chicken and Vegetab...

Braised Chicken with Artichokes in ...

Chinese Braised Soy Sauce Chicken

Braised Chicken Recipe

Braised Chicken and Mushrooms in So...

Italian Braised Chicken with Tomato...

Coq au Vin

Chicken Braised with Pancetta and T...

One Pot Braised Chicken Thighs & Ve...

One Pan Greek Chicken with Artichok...

Braised Chicken with Olives and Win...

Braised Chicken Breast with Caramel...

Rustic Braised Chicken Breast

Braised Chicken with Andouille Saus...

Chicken Paprikash

French Chicken Normandy Casserole

Top 27 braised chicken recipes from across the web

The most viewed braised chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Julia Child's Coq Vin

Soya Sauce Chicken (豉油鸡)

Braised Chicken Wings and Mushrooms...

Easy Wine-Braised Chicken Thighs wi...

Braised Chicken with Carrots and Po...

Chicken Adobo

Oven Braised Chicken Thighs with Le...

Chicken braised with tomato & fenne...

Soy & orange braised chicken

Braised Chicken Thighs with Mushroo...

Classic Coq Au Vin Recipe

One Pan Braised Chicken and Vegetab...

Braised Chicken with Artichokes in ...

Chinese Braised Soy Sauce Chicken

Braised Chicken Recipe

Braised Chicken and Mushrooms in So...

Italian Braised Chicken with Tomato...

Coq au Vin

Chicken Braised with Pancetta and T...

One Pot Braised Chicken Thighs & Ve...

One Pan Greek Chicken with Artichok...

Braised Chicken with Olives and Win...

Braised Chicken Breast with Caramel...

Rustic Braised Chicken Breast

Braised Chicken with Andouille Saus...

Chicken Paprikash

French Chicken Normandy Casserole

The most viewed braised chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine