The long cook-time of Braising produces rich flavour and tantalizingly tender meat.
- Coat chicken lightly with flour.
- Brown chicken pieces in a non-stick pan, turning only once.
- Move to a casserole dish and add cold broth or vegetable juice, or a liquid of your choice.
- Add garlic, fresh herbs, aromatic vegetables, shallots, carrots, leeks for more flavour.
- Cover and simmer until tender.