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Sep 8, 2006 05:20 PM

Braised Chicken Problems


I'm thinking of making Giuliano Hazan's Chicken Braised with Porcini Mushrooms tonight. I've had problems braising chicken the the past, it always ends up being sort of tough. I think this results from the pan getting too hot. I was wondering if anyone has any experience with this recipe or any tips as to how to get braised chicken to come out tender and delicious. Also, any thougths on what to serve along side would be most appreciated.

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  1. A heavy dutch oven is usually best for braising; also, instead of braising it on the stovetop (don't know if you do that now) pop it in the oven. It cooks more evenly, all around.

    And pull it out when it's still barely pink. It'll rise to the proper temperature off heat.

    1. Thanks MuppetGrrl. Any sense of what temperature works best for the oven?

      1. I usually go with 350. It's my "I'm not sure which temperature to use" default. :)

        1. I don't know about braising in the oven, but remember that you want the liquid to maintain a bare simmer. If your liquids boil, the meat can get tough and dry, even if it's fully immersed in the liquid.

          1. Oh! You might also want to brine the chicken in salt water. That keeps it tender longer.