Braised Chicken with Warm Spices

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Appears in Cook's Illustrated March/April 2019

Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.

SERVES4 to 6

TIME1¼ hours, plus 30 minutes brining

Braised Chicken with Warm Spices

WHY THIS RECIPE WORKS

For well-seasoned, juicy braised chicken pieces, we started by brining about 4 pounds of bone-in, skin-on drumsticks, thighs, and halved chicken breasts. We then browned the drumsticks, thighs, and larger breast pieces to create a flavorful...

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