How to Braise ChickenBraising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.
- Rinse chicken; pat dry with paper towels.
- Heat oil in heavy, large saucepan over medium-high heat.
- Add chicken pieces to hot oil in a single layer without crowding.
- Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
Remove chicken pieces to a clean plate after browning.
- Add braising liquid and other ingredients per recipe to saucepan; bring to a boil over high heat.
- Reduce heat to low; simmer, covered, about 15 minutes or as recipe directs.
- Add chicken to ingredients in saucepan. Cover and simmer according to recipe directions, typically 40 to 45 minutes, until chicken is no longer pink in center.
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