Fork-tender chicken braised with wine and herbs is classic French comfort fare—just the sort of bistro food that translates well to home cooking. The real trick is ensuring the chicken is suitably tender and the broth is sufficiently flavorful.
For convenience in our braised chicken recipe, we settled on bone-in, skin-on parts—the bone keeps the meat moist and the skin helps to contribute flavor to the braising liquid from the browning process. Not surprisingly, we found that the ...