Browse 3 recipes collected around braising.
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◷ 119 minmedium
Browned chicken thighs braised gently in dry cider, stock and wholegrain mustard, with late-added apple wedges. The sauce stays savoury and lightly reduced, while the apples soften without falling apart.
Oct 16
◷ 60 minmedium
A hearty Indonesian-inspired skillet supper featuring tender chicken braised with seasonal vegetables and traditional spices, offering an approachable and flavorful weeknight meal.
Dec 23
◷ 110 minmedium
A comforting Lebanese-inspired braised chicken dish featuring seasonal root vegetables like carrots, parsnips, and turnips. Seasoned with traditional spices such as cinnamon, allspice, and cumin, and slowly braised to tender perfection. This weeknight-friendly recipe offers warm, aromatic flavors and an approachable cooking technique that highlights the natural sweetness of the vegetables.
Nov 28Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 19 minutes. Cooking takes 116 minutes. Allow 119 minutes in total. Makes 4 servings. Key ingredients: raw bone-in, skin-on chicken thighs, fine salt, divided, freshly ground black pepper, rapeseed oil, onion. Equipment: Heavy hob-safe, ovenproof shallow casserole, approximately 32 cm across and 4.5–5 litres, large enough for all 8 thighs in one layer, Tongs and heatproof spoon, Measuring jug, Sharp knife and chopping board, Kitchen paper, Instant-read food thermometer, Plate for partially cooked chicken, Clean serving platter and foil, Oven gloves.
Kitchen tip: Use a broad casserole that holds the thighs in one layer. Crowding during browning causes steaming; stacking during braising gives uneven cooking.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, garlic, minced, fresh ginger, grated, turmeric powder. Equipment: large heavy skillet with lid or Dutch oven, knife, cutting board, measuring spoons, measuring jug, wooden spoon or spatula.
Kitchen tip: Use bone-in, skin-on chicken thighs for juiciness and flavor.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), olive oil, carrots, peeled and cut into 3 cm chunks, parsnips, peeled and cut into 3 cm chunks, turnips, peeled and cut into 3 cm chunks. Equipment: large heavy-bottomed braising pan or Dutch oven, wooden spoon, chef’s knife, cutting board, measuring spoons, measuring cup, tongs.
Kitchen tip: For extra crisp skin, pat the chicken very dry before searing and avoid overcrowding the pan.