Braised Chicken with White Wine and Herbs

Name: Braised Chicken with White Wine and Herbs
Yield: Serves 4 to 6
Cuisine: 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

Main Courses

French

Chicken

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 ...

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