Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.
The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn’t take all day to prepare, but still uses a traditional braising sauce.
The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.
BRISKET BRAISED CHICKEN adapted from Leah Koenig
2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves
- Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
- Generously season chicken pieces with FRESH ground salt and pepper.
- Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
- Add remaining oil and butter to pan.
- Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
- Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
- Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.
- Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
- Nestle chicken into mixture; bring to a boil over medium-high.
- Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.
- Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
- Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
- Add pasta to plates
- Spoon sauce over chicken and pasta.
NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.