Braised Chicken and Vegetables

Delicious. And so simple. I didn't have any white wine so used red and it was still great. Also added some sliced bacon and a bit of thyme and tarragon. Served with some mustard chilli mash. A definite keeper for a quick, tasty and warming winter supper.

any non alcoholic substitute for white wine or other wines in general?

You can substitute quite a few things for white wine. Stock is often a good start. But instead of substituting the entire amount you could cut it with a bit of vinegar. For example, instead of using just substituting 1/4 cup of white wine with just stock, try combining 3 tablespoons of stock with 1 tablespoon of white wine vinegar, lemon juice or apple cider vinegar to give the liquid some acidity. Taste it before using to see if you like the flavor, and adjust to your liking. Lemon juice is another way to give a dish a nice bright punch of flavor. For more, see the lesson on "How to Make a Pan Sauce" or check out link to "Substitutions for Alcohol in Cooking". Hope that helps. Cheers!

thank you. will try the substitutes and give feedback. that was a prompt response!

Dawn, I loved your recipe and was supprised how easy it was and how I got to practice so many different skills I have learned. I used Chicken Breast (wife likes white meat) and practiced my "honing skills" to get knife sharp enough to slice the meat in half horizpntally after removing the tenderloin section. I got my pan to the exact temperature to "Fry" the breasts, and the sucs I had left were so plentiful and beautifully golden brown that I was nearly drolling at thinking of the sauce I was going to make with them. I "sauteed" the veg's and made a very flavorful "pan sauce" to put over the chicken and rice (I made for the side dish). I did not put in oven to braise, but used the stove top "cooking method" on simmer for a few minutes. Needless to say, it was "perfect" only because of the skills I have learned at Rouxbe! Thanks to all of you for such teaching method. I got to practice 5 skills that I learned!

So glad that you liked the recipe Jim. But mostly I am elated that you were able to see how much you have learned and how much you were able to put into practice with just one recipe. I am proud of you!! Keep up the great work Jim. Cheers!

Would it be acceptable to finish cooking with the lid off in order to retain the crispy skin? Maybe just add more liquid to account for the additional evaporation with the lid off? Thanks.

Hi Jon, the classic approach to braising is to use a lid to maintain heat in the pot and modulate the temperature as the item cooks in its sauce. Even without a lid, it's also likely that as the item cooks in the pan with lots of moisture, the steam would soften crispy skin. So, instead, consider cooking the item to the proper doneness (fork tender, well-done), then finish it in a hot pan to add crispness to the skin. ~Eric

thank you

i dont drink alcohol so how do i approach this recipe?

are the vegetables meant to be crunchy ? can i give any of the vegetables such as the carrots and celery in the microwave?

Hi Riaz, in place of the wine, use broth. And, as a braised dish, the vegetables should be soft. And, you can certainly incorporate a microwave oven in a way that fits your situation. Enjoy! Eric

eric what would the mirapoix be in grams and what size cuts am i meant to use?

there is no mention of salt in this recipe? can you prove a basic baseline seasonibg wise to work with for this recipe? im a big fan of salt.

I have a 9 inch stainless steel skillet. I did all the weighing of the chicken. I ended up with three skin on bone in chicken thighs that were a total of 3 times 150 grams each to a total of 450. Shall I use the conversion of chicken to liquid in this recipe or use the guidelines of adding two thirds the height of the chicken with liquid as in braising rules ? P.s I'm not using the oven as I dont own one so advice on stove top braising this fish would be very helpful. Thank you for your guidance it's very appreciated.

Hi Riaz, principles of braising include maintaining a gentle simmer (the lower end of 185-205 degrees F or 85-95 degrees C) and adding liquid to about two-thirds the height of the food item. Enjoy! ~Eric

Can I use this recipe like a curry as I don't want to have to use my oven? I mean like not browning the chicken thighs but fry the mirapoix add the stock then add the chicken that has been cut into 1 inch chunks then cook with lid on like the almond coriander chicken curry on the rouxbe website? All advice is really welcomed thank u. X

Hi Amy. Yes, a braised item can be finished in the oven or on the stovetop. What I do suggest is do not skip the browning of the diced chicken. Instead of frying, add just enough fat to coat the bottom of the pan, add chicken, brown sides, and remove (you are browning exterior, not cooking through). Remove chicken and set aside. To the pan, add mirepoix, and proceed with recipe; deglaze with wine, add stock, when the braising liquid comes to a simmer, add the chicken (make sure liquid does not cover but comes up 3/4 way up the chicken). Braise until cooked and tender, about 20-30 minutes. Make sure internal temperature is at least 165°F (74°C). Enjoy, Demetra