Chicken

9 Braises for the Weekend

March  1, 2013

In the last of these wintry weekends, braises are perfect projects to warm up your kitchen and convince your friends to bare the cold and come over. These slow-cooking, aromatic recipes yield tender and complex results that are sure to impress and improve over time, making them great for leftovers, too. Here we’ve included a couple takes on the usual suspects -- short ribs and chicken -- and some buttery vegetable sides, all certain to stick to your ribs as you power through the last, lingering days before spring.

Spatchcocked and Braise-Roasted Chicken by amanda

spatchcocked chicken

 

Hunter's Style Chicken by lastnightsdinner

Hunters Style Chicken

 

Moroccan Braised Chicken and Olives by Sonali aka the Foodie Physician

chicken and olives

 

Buttery Braised Leeks with a Crispy Panko Topping by for the love of the south

leeks

 

Buttermilk Braised Chicken with Za'atar by thirschfield

buttermilk braised chicken

 

Dan Barber's Braised Short Ribs by amanda

dan barber's short ribs

 

Braised Chicken Thighs with Tomato and Garlic by merrill

chicken, tomato and garlic

 

Glazed Carrots with Braised Bibb Lettuce by thirschfeld

 

Chicken that Fancies itself Spanish with Lemons, Onions & Olives by MeganVK

spanish chicken

 

4 Comments

Christina @. March 4, 2013
Braising is one of my favorite ways to prepare chicken, especially this time of year. I just discovered <a href="http://myhomespunhome.wordpress.com/2013/03/04/staggering-towards-spring/"> preserved lemons</a> in both the cooking liquid and in finishing the sauce, they're quite the big flavor!
 
Helana B. March 3, 2013
I love all the different braises you've created, I'm always having some extra chicken in my kitchen lately so I'll be sure to us follow this post!
 
CookOnTheFly March 3, 2013
I did as you suggested, but made the cassoulet recipe from the NYT on Wednesday (http://www.nytimes.com/2013/02/27/dining/cassoulet-adopts-american-ingredients.html?_r=0). I substituted smoked kielbasa and low-sodium bacon that I already had. Fabulous. Definately a "keeper" recipe!
 
Mrs C. March 1, 2013
That's spooky... I'm braising rabbit tomorrow!