Rebecca's Cooking Journal

salt and pepper

Posts Tagged ‘braising’

Braised Chicken with Apples and Sage

I wanted a perfect braised chicken recipe for a chilly fall afternoon, so I turned to The recipe I made seemed quite familiar, but I haven’t mentioned it on this site, so here it is.

I had to simmer it longer than 20 minutes — it was not cooked through yet at that point.Otherwise, I followed the recipe pretty closely. I normally use boneless/skinless, but I went with bone-in skin on thighs and it made it quite tender and moist. Altogether, an easy and taste meal but nothing spectacular.

Get the recipe from >>>


Cider-Braised Chicken

It’s not really the season to braise right now: standing over a hot stove doesn’t seem very springy. But Tuesday it was chilly and rainy, and I had bone-in, skin-on chicken thighs in the refrigerator.

What does one do with bone-in thighs?

I don’t like bone-in thighs, simply because it’s harder to eat around a bone. But bone-in meat does work much better for long periods of simmering: my cider-braised chicken ended up quite moist and tender. The oniony-cider sauce was sweet and tangy. I was delighted it worked so well.

I based my dinner off of this recipe at The Kitchen Sink Recipes. I didn’t put the chicken in the oven: I just kept it on the stove until the chicken was cooked and then I reduced the sauce. I also didn’t add cider vineagar and I did add a little bit of brown sugar to make the sauce a little more sweet. I also forgot to add the parsley I had chopped: I found it in my little dish when I went to clear the dishes. Oops. It still tasted very good.