Braised Chicken with White Wine and Herbs
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 breasts cooked in a third of the time as the thighs and drumsticks, so we would have to stagger the cooking time accordingly. Once the liquid was simmering and ready for the chicken, we added only the thighs and drumsticks and cooked them for 40 minutes. At that point, we added the breast meat and cooked the entire dish for an additional 20 minutes, rendering both types of meat perfectly cooked.