My absolute favorite way to cook chicken is by braising in flavorful liquid, like this lemon and garlic braised chicken. Braising is when you cook an item of food at a moderate to low temperature, half submerged in a liquid so it is both being cooked by the hot liquid and by the steam trapped by the lid. Because the moisture is trapped, it results in the best moist meats. Some popular dishes that use braising are coq au vin, braised short ribs, and beef bourguignon. All resulting in the best meat you will ever have. And this lemon and garlic braised chicken is no exception to that list!
Here I use a whole chicken that I cut down into parts. I like to keep the skin on and get that crispy to create delicious fond in the pan, which then becomes a part of the lemon and garlic infused chicken stock that cooks the chicken. It results in a saucy, shreddy, delicious chicken. If you love lemons, be prepared to absolutely love this dish!
Key Ingredients & Substitutions:
- Whole Chicken, cut into pieces – I do this myself! Alternatively just use skin on chicken thighs and drumsticks.
- Herbes de Provence – Adds a classic French herby aroma. Italian seasoning can work as a substitute.
- Avocado Oil – For searing the chicken. Any neutral high heat oil works well.
- Butter – Used to cook the lemons and shallots. You can use more avocado oil here in place to make dairy free.
- Shallots – Adds a mild, sweet depth to the braise. Yellow onion is a great substitute.
- Lemon – This is a lemon recipe! Use fresh lemons.
- Garlic – The pair to the lemon, freshly minced garlic only! Omit if desired.
- Thyme – Adds an earthy, herby note. Fresh only for best results.
- Bay Leaf – Adds subtle depth and complexity to the braise. Remove before serving. Omit if desired.
- Chicken Stock – Forms the base of the braising liquid. Vegetable stock works as a lighter substitute.
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Lemon & Garlic Braised Chicken
Prep Time: 20 minutes
Cook Time: 1 Hour
Total Time: 1 Hours 20 minutes
Serves: 4
Ingredients:
- 1 whole chicken, cut into pieces, keeping the skin on (2 breasts, 2 thighs, 2 drumsticks)
- Salt and pepper to taste
- 2 tsp herbes de Provence
- 2 Tbsp butter
- 2 shallots, thinly sliced
- 1/2 lemon, quartered and thinly sliced, seeds removed
- 5 garlic cloves, minced
- 4 sprigs thyme
- 1 bay leaf
- 3 cups chicken stock
Preparation:
STEP 1.
Preheat the oven to 350°F.
STEP 2.
Season the chicken on all sides with salt, pepper and herbes de Provence. Place skin side down on a paper towel for at least 10 minutes. This will help dry off the skin and prevent sticking.
STEP 3.
In a dutch oven over medium high heat, add the avocado oil. Once hot, work in batches to sear the chicken, skin side down. Do this until the skin is golden brown. Around 5-10 minutes. Rotate the drumsticks so both sides are golden brown. Remove the thighs once golden. Set aside.
STEP 4.
In the same pot, add the butter. Once melted, stir in the shallots and lemons. Saute for 3-4 minutes, salting as you go. Stir in the garlic and saute another 2 minutes until fragrant.
STEP 5.
Stir in the thyme, bay leaf and chicken stock. Season with salt and pepper to taste and add the chicken to the pot. The liquid should come up halfway on the chicken. Bring it up to a low simmer and then top with a lid. Transfer to the oven and braise for 30 minutes.
STEP 6.
Remove the pot and take the breasts out, set them aside for now, they should be cooked through, but we do not want them overcooked. Return the lid to the pot and place back in the oven. Braise for another 20 minutes in the oven to allow the legs and thighs to cook through.
STEP 7.
Remove the pot from the oven and place stovetop. Set the chicken aside and discard the thyme and bay leaf. Turn the heat to medium and bring the liquid up to a low simmer. Simmer for 5 minutes to reduce and thicken the liquid.
STEP 8.
In the last minute add the chicken back to the pot to heat through. Turn off the heat and then serve the chicken with the lemon liquid and enjoy!
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