It’s Chicken Week- The Perfect Braise

24 Feb

by Green Gourmet L

If you haven’t tried any of the Green Gourmet recipes, this is the one to try. I have always wanted a go-to one-pot meal for when friends are coming to dinner and you want to hang out (instead of slave away in the kitchen all night). This recipe is not only easy, it’s so delicious and the oven does all the work for you. This recipe has been adapted from Bon Appetit magazine and it’s a keeper. Try this one. And thank us later!


  • 1 cup flour
  • 1 TB paprika
  • 3 lb chicken broken down into 8 pieces, (need help Breaking Down?)
  • 2 TB olive oil
  • 1 14.5 oz can diced tomatoes and juice
  • 2 cups of frozen pearl onions
  • 2 large roasted peppers (we used red and yellow from the jar), cut into strips
  • 6 cloves garlic, pressed or minced
  • 4 bay leaves
  • 1/2 cup white wine
  • 1/2 cup red wine
  • 1 TB Dijon mustard
  • 1 TB tomato paste


Preheat oven to 350. Whisk flour, paprika, 1 1/2 tp salt, and 1/2 tp pepper into large bowl. Add chicken pieces to flour, 1 at a time, and coat on both sides. Heat oil in a heavy skillet over medium high heat. Add chicken, skin side down.

It’s important not to overcrowd your pan. Saute about 3 minutes a side, until brown.

Remove chicken to a plate. Take skillet off heat. Arrange chicken in a single layer in large ovenproof pot or dutch oven.

Top with tomatoes and juice, onions, peppers, garlic, and bay leaves. Sprinkle with a bit more paprika (up to 1/4 tp).

Add white and red wine to the skillet. Bring to a boil and scrape up the browned bits from the bottom.

Remove from heat and whisk in mustard and tomato paste.

Pour mixture over chicken and bring to a boil.

Cover and transfer to the oven. Cook for 1 1/2 hours until chicken is tender.

Discard bay leaves. Season with salt and pepper. Serve steaming hot in bowls with enough crusty bread to sop up all the sauce in the bottom! Enjoy the perfect braise and don’t forget you read about it on Green Gourmets!


One Response to “It’s Chicken Week- The Perfect Braise”

  1. Kasey February 27, 2011 at 8:18 AM #

    This is going on my list for this week! Looks so good!

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