Braised Chicken with Balsamic Vinegar Recipe

Introduction

This braised chicken recipe is simple and delicious, using balsamic vinegar to create a rich, savory sauce. It’s a comforting one-pot meal perfect for busy weeknights. For a complete dinner, serve it with Best Stick of Butter Rice – Creamy and Rich Recipe to soak up the flavorful juices.

Ingredients

This Braised Chicken recipe yields tender, fall-off-the-bone chicken thighs bathed in a rich, savory-sweet balsamic glaze that fills your kitchen with an irresistible aroma.

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon honey (optional)
• Fresh parsley, chopped (for garnish)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Braised Chicken recipe is about 20% faster than similar recipes, making it a great choice for a quick and flavorful weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat 2 pounds of bone-in, skin-on chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides. This helps create a crispy, golden-brown sear and deeply seasoned meat.

Step 2 — Sear the Chicken

Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down. Sear for 5–7 minutes without moving until the skin is deeply browned and crispy. Flip and sear the other side for 2–3 minutes, then transfer to a plate.

Step 3 — Sauté the Aromatics

Reduce the heat to medium. Add 1 diced onion, 2 chopped carrots, and 3 minced garlic cloves to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened. Scrape up any browned bits from the bottom of the pot.

Step 4 — Deglaze the Pot

Pour in 1 cup of chicken broth or dry white wine to deglaze the pot. Use a wooden spoon to scrape all the flavorful browned bits from the bottom. Let the liquid simmer for 2 minutes to reduce slightly.

Step 5 — Return Chicken and Add Liquid

Return the seared chicken and any accumulated juices to the pot. Add enough additional broth or water to come about halfway up the sides of the chicken pieces. Bring the liquid to a gentle simmer.

Step 6 — Braise to Perfection

Cover the pot and reduce the heat to low to maintain a bare simmer. Braise the chicken for 45–60 minutes. The braised chicken is done when the meat is fork-tender and pulls away from the bone easily. An instant-read thermometer should register 165°F (74°C) at the thickest part.

Step 7 — Rest and Serve

Turn off the heat and let the braised chicken rest in the pot for 10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Serve the chicken and vegetables with the rich braising liquid spooned over the top.

Nutritional Information

Calories	285
Protein	35g
Carbohydrates	8g
Fat	12g
Fiber	2g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size for this Braised Chicken recipe.

Healthier Alternatives

• Chicken thighs for breasts — More flavorful and forgiving during long cooking, though slightly higher in fat.
• Turkey or lean pork — Leaner protein options that braise well and absorb the savory sauce.
• Extra vegetables instead of potatoes — Lower-carb option using carrots, celery, or mushrooms to bulk up the dish.
• Coconut milk for cream — Rich, dairy-free alternative that adds a subtle tropical note to the braised chicken.
• Tamari or coconut aminos for soy sauce — Gluten-free, lower-sodium alternatives that maintain umami depth.
• Herbs and citrus for salt — Brighten the braised chicken with fresh rosemary, thyme, or lemon juice to reduce sodium.
• Cauliflower rice instead of white rice — Low-carb base that soaks up the delicious braising liquid beautifully.

Serving Suggestions

• Serve this comforting Braised Chicken over creamy mashed potatoes or fluffy white rice to soak up the rich sauce.
• For a lighter meal, pair the Braised Chicken with buttered egg noodles or creamy polenta.
• Accompany with crusty bread like a baguette for dipping into the delicious braising liquid.
• For a complete dinner, serve alongside roasted root vegetables like carrots and parsnips or a simple green salad.
• This dish is perfect for a cozy family dinner or a casual gathering with friends.
• Garnish with fresh chopped parsley to add a pop of color and freshness before serving.

This versatile Braised Chicken recipe is a true crowd-pleaser, easily adapting to both weeknight dinners and special occasions.

Common Mistakes to Avoid

• Mistake: Searing chicken too quickly over high heat. Fix: Use medium-high heat for a golden, non-burned crust that won’t turn bitter during braising.
• Mistake: Overcrowding the pan when browning. Fix: Cook in batches to ensure proper caramelization and avoid steaming the meat.
• Mistake: Using a thin, unstable pot for braising. Fix: Choose a heavy-bottomed Dutch oven for even, consistent heat distribution essential for tender braised chicken.
• Mistake: Adding dairy like cream or yogurt too early. Fix: Stir in dairy at the very end, off the heat, to prevent curdling in the acidic braising liquid.
• Mistake: Braising at a rolling boil instead of a gentle simmer. Fix: Maintain a low simmer to gently break down connective tissue without toughening the protein.
• Mistake: Skipping the deglazing step after searing. Fix: Scrape the flavorful browned bits from the pan with wine or stock to build a richer braising liquid.
• Mistake: Underseasoning the braising liquid. Fix: Season the liquid adequately, as it will be absorbed by the chicken, making it the primary flavor source.
• Mistake: Removing the lid too frequently during cooking. Fix: Keep the pot covered to maintain a stable temperature and consistent moisture level.
• Mistake: Not letting the braised chicken rest before serving. Fix: Allow it to rest for 5-10 minutes so the juices can redistribute, ensuring a moist result.

Storing Tips

• Fridge: Cool braised chicken completely, then store in an airtight container for up to 4 days.
• Freezer: Place cooled braised chicken in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Warm gently on the stovetop or in the microwave until the internal temperature reaches 165°F (74°C).

Always use shallow containers to cool braised chicken quickly and evenly, and never leave it at room temperature for more than 2 hours.

Conclusion

This Braised Chicken with Balsamic Vinegar is a simple yet elegant meal perfect for any occasion. We hope you enjoy making it! Share your thoughts in the comments and subscribe for more delicious recipes like our Dutch Oven Short Rib Ragu.

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FAQs

What is the best cut of chicken for braising?

Bone-in, skin-on chicken thighs or drumsticks are ideal for braised chicken. They remain juicy and flavorful during the long, slow cooking process. This method ensures your braised chicken is tender and rich.

Can I make this braised chicken recipe in a slow cooker?

Yes, you can adapt this braised chicken for a slow cooker. Simply brown the chicken first, then add it and the braising liquid to the slow cooker. Cook on low for 6-8 hours until the chicken is fall-off-the-bone tender.

How can I thicken the sauce for my braised chicken?

To thicken the sauce, remove the cooked chicken and simmer the liquid until it reduces. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the simmering sauce. This creates a rich, glossy finish for your braised chicken.