My F&W
quick save (...)

I’ve always braised chicken in a covered pan, and the result has always been the same: flabby skin that needs crisping and a watery sauce that needs reducing. Recently, I discovered a simple fix: braising with the lid off. I also experimented with various ingredients and wines to come up with four fantastic braises.

Three Recipe Variations

Herby Chicken with Prunes and Carrots

Côtes-du-Rhône adds spicy fruit flavors to the liquid. Add 4 sliced carrots with the garlic; replace the Sauvignon Blanc with a Côtes-du-Rhône red; add 1 rosemary sprig with the thyme; replace the capers and zest with 4 ounces prunes.
Braising Pan Emile Henry 3-quart Braiser ($125; williams-sonoma.com).

Chicken with Fig-and-Cipollini Sauce

Off-dry Riesling makes the braise a touch sweeter. Replace the garlic with 8 ounces cipollini onions, the Sauvignon Blanc with an off-dry Riesling, and the capers and zest with 1 teaspoon juniper berries and 4 ounces quartered dried figs.
Braising Pan Le Creuset 3 1/2;-quart cast-iron Covered Buffet Casserole ($170; chefscatalog.com).

Chicken with Artichokes and Mushrooms

Oaky Chardonnay gives the creamy dish extra richness. Replace the garlic with 1 chopped onion and 4 ounces quartered cremini mushrooms, the Sauvignon Blanc with an oaky Chardonnay, and the capers and zest with 6 ounces thawed frozen artichoke hearts; stir in 2 tablespoons heavy cream before reducing the braising liquid.
Braising Pan Calphalon Tri-Ply Copper 12-inch Everyday Pan ($80; cooking.com).

Published April 2007
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.