Braised Chicken with White Wine and Herbs

Name: Braised Chicken with White Wine and Herbs
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; , Salt and ground black pepper; 2 tablespoons, vegetable oil, plus more as needed; 1 , medium onion, minced; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon, unbleached all-purpose flour; 1 1/2 cups, low-sodium chicken broth; 1/2 cup, white wine; 2 , bay leaves; 1 tablespoon, minced fresh thyme leaves or 1 teaspoon dried; 2 tablespoons, minced fresh tarragon leaves; 2 tablespoons, minced fresh parsley leaves; 2 teaspoons, juice from 1 lemon

3 comments

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.

SERVES4 to 6

TIME1½ hours, plus 30 minutes resting

WHY THIS RECIPE WORKS

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 ...

This is a members' feature.