Balsamic Garlic Braised Chicken

To braise meat is a combination cooking method. The first process is to Fry or sear. When you sear meat, your burn, scorch, or the term that is used most to describe this process is called caramelize the surface of your meat. Most of the time we only caramelize the skin side or the presentation side. this does two things gives your protein (meat) color, and locks in natural sugars. This is by using high heat!! If you have never done this the first time will scare you! In my opinion It looks better! I will sear  any meat beat before I bake it, including a roast or stew. check out the pic below, this chicken is raw but look how the searing of it made it appear... It just looks delicious!

Before you sear your chicken you want to season it and maybe let it sin in your Braising liquid to absorb flavors. This chicken is only seared, it is again raw on the inside.

your next step is to add your braising liquid. You want to fill your pan at least 3/4 of the way to the top of the chicken. lower your temperature, this is a low and slow cooking method that guarantees a tender juicy piece of meat!! I have attached another picture for a reference.

Cover your pan and allow it to simmer for about 20-30 min. This is a great way to prepare chicken and other tougher cuts of beef and pork. 

                                     Here are simple ingredients for braising liquid

1 onion Julienne

3 mushrooms sliced

bell pepper julienne  

3/4 cup of balsamic vinegar

1/4 cup of minced garlic

1 teaspoon on rosemary

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of thyme

1/8 cup of olive oil

1/2 cup of vegetable oil

1 whole chicken cut into fourths

salt and pepper

1/2 quart of chicken stock