Braised Chicken with Warm Spices
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.
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...