Braising….. it’s slow-cooking goodness – worth the wait!

Chilly winter days and nights call for slow-cooked, braised dinners. Curling up on the couch on a Sunday afternoon while watching old movies, you can have a scrumptious dinner gently simmering away in the oven with just a little up front effort.

Braising is totally making a comeback these days – as we all long for the rich flavor of slow cooked foods.  For those of you who are braising "newbies," the process is a long, slow, cooking method at a low temperature that can be done on the top of the stove, in the oven or Crock Pot. The treatment is especially suitable for less tender but more flavorful cuts of meat. These tougher cuts are also cheaper, but they taste like a million bucks when braised till fork-tender with an array of spices, herbs and vegetables.

I typically like to brown my meat on the top of the stove, add the remaining ingredients, bring to a boil, cover tightly, and then pop the pan in a low oven and forget about it for a few hours. Choose a heavy pan that fits the meat closely, so the liquid will come to the right height around the meat. Don't be tempted to raise the heat to speed things up; you'll toughen the meat instead of tenderizing it.

And braising yields a fabulous cooking liquid that usually needs only degreasing and thickening to produce a delicious sauce. Since braised meats reheat well, there's an easy way to thoroughly de-fat the sauce. When the meat is done, cool meat and liquid separately, refrigerating overnight. Cover the cooled meat closely with plastic wrap to prevent the surface from drying out. When ready to serve, lift the congealed fat from the liquid, finish sauce as directed and gently reheat the meat in the sauce.

I have provided one of my favorite slow-cooked recipes below, so if it’s been awhile since you’ve braised or slow-cooked, take a break from the grilled chicken breast or quickie stir-fry and get settled in for a taste of what time brings to the table.

Now, I am not one who follows conformity, but in this case I cave in for flavor's sake: Chardonnay Braised Chicken. Such an almost textbook pairing, yet they are beautiful together when slowly oven-braised with toasted fennel seed, mushrooms, peppers, the original trio (carrot, celery, and onion) and a little fresh thyme. Rich, and perfumed with Chardonnay, this preparation is finished with a little cream and fresh parsley and chives.

So sit back and relax and breathe in the flavorful aroma while your dinner slow cooks…. it’s worth the wait!
Copyright © 2010 by Kathy Casey Food Studios® 

Chardonnay Braised Chicken    

Makes 4 to 6 servings

2 tablespoons olive oil
1 large (about 4 pounds) chicken, cut in 8 pieces—2 breasts, 2 legs, 2 thighs, 2 wings
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups chardonnay
1 tablespoon water
1 tablespoon cornstarch
1/4 cup cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley

Preheat the oven to 350°F.

In an ovenproof braising pan, large Dutch oven, or wide soup pot, heat the olive oil over high heat.

Meanwhile, lay the chicken pieces out on a baking sheet and sprinkle both sides with the salt and pepper.

When the oil is hot, brown the chicken pieces well, about 4 minutes on each side, doing it in two batches if necessary. Remove the browned chicken to a plate.

Reduce the heat to medium-high, add the fennel seed and onion to the pan, and cook for about 10 seconds. Add the celery, carrot, mushrooms, and bell pepper and cook, stirring often, for about 2 to 3 minutes, or until lightly browned. Stir in the garlic, and cook for 30 seconds more.

Place the chicken back in the pan, tucking it between the vegetables. Add the thyme and the wine. Bring to a boil, then cover.

Place in the oven and cook for 30 minutes. Remove the lid and cook for another 30 minutes, or until the chicken is very tender. Remove the chicken and vegetables to a platter and keep warm.

Measure the liquid; you should have about 2 cups. Place the pan, with the liquid, over medium-high heat. (If you have more than 2 cups of liquid, boil it for a minute or so to reduce it.) In a small cup, mix together the water and cornstarch. Whisk this mixture into the liquid in the pan, and add the cream. Cook, whisking continuously, until the liquid comes to a boil. Boil for about 2 minutes or until saucy. Remove the pan from the heat, stir in the chives and parsley, and spoon the sauce over the chicken and vegetables.

Chef's Tips:
 You must have heard the following saying many times by now: "If you would not drink it, then don't cook with it …" The flavor of your wine is the flavor that is imparted to the dish you are cooking.
 If you are feeling a little rebellious, make this with a petite syrah or Côtes du Rhone.

Copyright © 2002 by Kathy Casey from Dishing with Kathy Casey, Sasquatch Books