Description
A savory braised chicken recipe featuring bone-in, skin-on chicken pieces seared to golden perfection and slow-cooked in a fragrant broth of chicken stock, apple juice, herbs, garlic, and onions for a tender, flavorful meal that’s perfect for any occasion.
Ingredients
Chicken
- 2½ to 3 pounds bone-in skin-on cut-up chicken pieces
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon salted butter
Vegetables & Herbs
- 1 large yellow onion, sliced
- 6 cloves garlic, sliced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary, slightly crushed
Liquids
- 1¼ cups chicken broth (more as needed)
- ½ cup apple juice
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for the braising process.
- Season the Chicken: Pat the chicken pieces dry with paper towels to ensure a crispy skin. Season all sides generously with seasoned salt and black pepper for balanced flavor.
- Brown the Chicken: Heat olive oil and butter together in a Dutch oven or large oven-safe skillet over medium-high heat. Place the chicken skin-side down without moving it and brown for 4-5 minutes until golden and crisp. Flip the pieces and brown the other side for 2-3 minutes. Remove the chicken and set aside on a plate.
- Sauté the Aromatics: Add the sliced onions to the same pot and cook for 3-4 minutes until they start to soften. Stir in garlic, dried thyme, and rosemary and cook for another minute to release their aromas.
- Deglaze the Pan: Pour in the chicken broth and apple juice. Scrape the bottom of the pot to lift any browned bits, which add depth of flavor to the braising liquid.
- Add the Chicken Back: Nestle the browned chicken pieces skin-side up into the liquid, ensuring the liquid comes about one-third up the sides of the chicken. Adjust the amount of broth if necessary to achieve this.
- Braise in the Oven: Cover the pot and bake for 30 minutes. Then uncover and continue baking for an additional 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is lightly browned and crisp.
- Finish and Serve: Spoon the flavorful pan juices over the chicken before serving to keep it moist and enhance the taste.
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked to 165°F for safety and juiciness.
- If you prefer a thicker sauce, reduce the pan juices on the stove after baking until slightly thickened.
- Bone-in, skin-on chicken pieces provide the best flavor and moisture retention for braising.
- Apple juice adds a subtle sweetness; you can substitute with white grape juice if preferred.
- Let the chicken rest a few minutes after baking to allow juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
