Braised Chicken

Chicken thighs browned, then gently braised with aromatic vegetables and water until the meat is fall-off-the-bone tender and the liquid becomes a light, savory sauce. It's braising in its purest form — no wine, no stock, nothing to hide behind — which makes it the perfect way to learn how time and gentle heat turn a simple cut into something deeply satisfying.

Serves 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper
• 2 tablespoons neutral oil
• 1 large onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 cups water
• 2 bay leaves

Braising

Braised Beef Braised Pork Beef Burgundy Beef Ragu Spaghetti Bolognese Chicken Pot Pie Shepherd's Pie 40 Clove Chicken Carnitas BBQ Pulled Pork Cassoulet

The Most Forgiving Way to Cook Meat→

Method

Brown the chicken

Heat the oven to 325°F and season the chicken generously with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat and brown the chicken thighs skin-side down until deeply golden, about 5–6 minutes, then flip and brown the other side, 2–3 minutes. Remove and set aside.

Build the braise

Add the onion, carrots, and celery to the same pot and cook, stirring, until just beginning to soften, about 5 minutes. Return the chicken to the pot and add the water and bay leaves — the liquid should come about halfway up the chicken, not cover it.

Braise and finish

Bring to a bare simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven. Cook 1 hour 15 minutes, until the meat is fork-tender. Taste the braising liquid and adjust salt, then serve the chicken with some of the liquid spooned over.