Chicken braise

Chicken braise

4  out of 1
Date February 20, 2020
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jimmyboy For this recipe we used chicken thighs which are cheaper to buy than other cuts of chicken meaning this dish is ideal if you’re on a low budget. The tender chicken...
From Category Main Meals

Posted In Main Meals Recipes


  • Set the oven to 160°C/325°F/Gas Mark 3. Heat a large frying pan and add the chicken thighs, in 1 or 2 batches, skin-side down. Cook until the skin browns well, then turn them over and cook for another couple of mins. Take them out and set aside.

  • Drain off all the fat from the pan. Add the oil and when hot, add the carrots and leeks and cook for about 5 mins. Spread the veg out in a large baking dish or roasting tin. Add the sprigs of thyme and parsley. Season well. Put the chicken thighs on top. Season again and pour in 600ml boiling water – enough to almost cover the meat. Cover with foil or a lid. Cook for 30 mins, take off the foil and cook for a further 20 mins.

  • Pour the stock into a jug. Cover the chicken with foil to keep it warm. Bring 300ml of the stock to the boil in a small pan and reduce it by half. Stir in the cream or crème fraiche, whisk well and simmer for a few minutes. Add the mustards and seasoning. Serve the sauce with the chicken, along with potatoes, beans and peas, if you like.


  • 12 chicken thighs, (skin on)
  • 1 tbsp olive oil
  • 500g small Chantenay carrots
  • 2 large leeks, thickly sliced
  • Sprigs of thyme and parsley
  • Salt and ground black pepper
  • 150ml double cream or crème fraiche
  • 2 tsp each coarse-grain mustard and English mustard
  • PREP 15 min
  • COOK 40 min
  • READY IN 1 h
  • YIELD 1 tray
  • DIFFICULTY Moderate
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