Pioneer Woman Braised Chicken

Pioneer Woman Braised Chicken is made with chicken hind quarters, olive oil, garlic, carrots, red onions, dry white wine, chicken stock, dried apricots, and rosemary. This delicious Pioneer Woman Braised Chicken recipe creates a hearty dinner that takes about 2 hours and 50 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

Braised Chicken:

• 2 tablespoons olive oil
• 4 chicken hind quarters
• Kosher salt and freshly ground black pepper
• 8 cloves garlic, peeled
• 4 carrots, cut into large chunks
• 2 red onions, cut into quarters
• 2 cups dry white wine
• 2 cups chicken stock
• 16 dried apricots
• 4 sprigs rosemary
• Freshly chopped parsley, for garnish

Cheese Grits:

• 3 cups low-sodium chicken broth
• 3/4 cup quick grits
• 2 cups grated sharp Cheddar
• 4 ounces cream cheese
• 2 tablespoons salted butter

How To Cook Braised Chicken:

1. Preheat Oven: Preheat the oven to 325°F (165°C).
2. Brown the Chicken: Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. Once the oil is hot, place the chicken pieces skin-side down in a single layer. Cook until the skin is browned, about 4 minutes on each side. Remove the chicken and set aside.
3. Cook Vegetables: In the same pot, add the garlic, carrots, and onions. Pour in the wine and chicken stock, then add the dried apricots and rosemary. Stir well.
4. Braise the Chicken: Return the chicken to the pot. Bring to a boil, cover, and transfer to the oven. Braise until the chicken and vegetables are tender, about 2 1/2 hours.
5. Prepare Cheese Grits: In a saucepan, bring chicken broth to a boil. Gradually stir in the grits and return to a boil. Reduce heat and simmer for 3-4 minutes. Lower the heat, then stir in the Cheddar and cream cheese until melted and smooth. Add the butter and keep warm.
6. Serve: Serve the braised chicken over the cheese grits, with onions, carrots, garlic, and apricots from the pot. Spoon some of the cooking liquid over the top. Garnish with freshly chopped parsley.

Recipe Tips

• Sear the Chicken Well: Make sure to brown the chicken skin thoroughly to develop rich flavor. This step adds depth to the dish and helps lock in moisture.
• Use Fresh Ingredients: Fresh garlic, carrots, and onions enhance the taste of the braise. They provide more flavor compared to pre-cut or dried versions.
• Deglaze the Pot: After removing the chicken, scrape up the browned bits from the bottom of the pot. This will add extra flavor to the cooking liquid.
• Check for Tenderness: Ensure the chicken is tender by testing with a fork. If it’s not easily shreddable, braise it a bit longer until it’s perfectly tender.
• Rest the Chicken: Let the chicken rest for a few minutes before serving. This helps the juices redistribute, making the meat more flavorful and moist.

How To Store & Reheat Leftovers

• Refrigerate: Cool the leftover Braised Chicken to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool completely, then freeze leftover Braised Chicken in an airtight container or bag for up to 3 months. Thaw overnight in the fridge and reheat until hot.
• Reheating: Reheat leftover Braised Chicken in the oven at 350°F (175°C) until hot for 7 minutes, or on the stovetop over medium heat, stirring occasionally for 3 minutes. Make sure to heat until the internal temperature reaches 165°F (74°C).

Nutrition Facts

Serving Size: 1 serving

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 850mg
• Potassium: 800mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Sugars: 15g
• Protein: 35g

Try More Pioneer Woman Recipes Recipes

• Pioneer Woman Mango Chile Chicken
• Pioneer Woman Jerk Chicken
• Pioneer Woman Ritz Cracker Chicken
• Pioneer Woman Chicken Bacon Sliders
• Pioneer Woman Tequila Lime Chicken