|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||75%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Braising is a cooking method that turns tough meats tender and succulent. It involves baking or simmering meat, in this case, chicken, in a little liquid. The key to success is low and slow—a low flame or not-too-hot oven and an hour or more of your time. Luckily, once you assemble all of your ingredients and put the chicken in the oven, you can relax or prepare the rest of your meal while your main dish bakes.
While we recommend braising chicken in chicken stock, you can use water instead. The chicken will still be flavorful and you'll end up with a beautiful chicken stock that you can use for other recipes (like braising another chicken). Just make sure you season the water with enough Kosher salt that you can taste it.
For this recipe, you can buy prepackaged chicken that's already cut up, but make sure the backbone is in there (sometimes it isn't). The back will add lots of flavor to the broth and the chicken itself. Most butchers will cut up a whole chicken for you if you ask, and you can request they include the backbone.
- 1 (4 to 5 pound) whole chicken (cut up, including the backbone)
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
- 3 to 4 slices of bacon (about 1/4 pound, diced)
- 1/2 cup onion (chopped)
- 1/2 cup leek (white part and light green part, chopped)
- 4 to 5 garlic cloves (whole, peeled)
- 1 cup white wine
- 1 tablespoon tomato paste
- 2 cups chicken stock (or water)
- 2 to 3 sprigs fresh rosemary
- 1 bay leaf
Preheat your oven to 300 F.
Dry the chicken well with paper towels and season generously with salt and pepper.
Heat a Dutch oven over medium high heat. Cook the bacon until it's brown and the fat has rendered out. Remove and set aside.
Add one breast (skin side down), one thigh (skin side down), one drumstick, and one wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other four pieces. Finally, brown the backbone, skin side down, and remove.
Add the onion, leek, and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salted (if needed). Add the rosemary and bay leaf and bring to a boil.
Cover with a tight-fitting lid and transfer to the oven. Cook for one hour. Remove the lid and let the chicken cool in the pot for 15 minutes before serving.