Braised Chicken Recipes

Relatively quick and easy-to-master, practice braising with dishes like Mexican tinga tacos, Italian cacciatore, and Filipino adobo.

Vicky Wasik

There are dozens of ways to cook chicken, but one of our favorite methods might be the simple-yet-mighty braise. From the French brazier, it’s a cooking technique in which meat is seared and then simmered slowly in a broth or sauce. From tinga tacos, in which chicken is stewed in a smoky chipotle and tomato-based sauce to coq au vin, which uses the whole bird for maximum flavor, this low and slow method is favored around the world—and for good reason. Not only does it produce fork-tender meat, but it’s also relatively hands-off and easy to master. Plus, ingredients for braising are easily found in the pantry. Wine, vinegar, canned tomatoes, broth, and even dried beans can all be building blocks to an amazing braise. Just pull out your favorite pot, sear the chicken to attain that crackly, potato chip-like chicken skin, add just enough liquid, and let your stove or oven do the rest. To speed up the process, you can also use a pressure cooker (or Instant Pot), which can cut the cooking time in half.