Braised chicken with herbs - Pollo in tegame

Braised Chicken with Herbs
Pollo in Tegame

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

 

Braised chicken with herbs - Pollo in tegame - the ingredients

Total Cost: UK/£ 6,53*

Cost/portion: UK/£ 1,30*

How to cook juicy chicken meats

Slowly braising chicken in a frying pan is the perfect way to keep its meats juicy and tender,  and making at the same time a tasty gravy with which to moisten every single bite. The chicken needs to be seared at first on a high heat, so that the skin gets crispy and caramelised. Then, covered with the pan’s lid, the steam cooks the meat deeper and the condensation deglazes the pan’s bottom and forms the gravy, mixing the proteins and the fats. Finally, loosely covered with the lid, the gravy can reduce and thicken, and turning the pieces from side to side a couple of times, the meat gains a slightly brown colour and absorbs back part of its own gravy.

Singeing the chicken’s skin, or “how to enjoy probably the best part of the chicken”!

If you have lived in the countryside you know it, and if you haven’t, you should: chicken do not usually sit on feather pillows…

So it is a good idea to clean the chicken from any remnants of feather first: usually they can be found on the ends and on the joints of legs and wings. It should be easy to pluck them out by hands. For better cleaning the skin, you can dampen a cloth with some vinegar, or vinegar and water, and rub it all over. If instead, it needs to be washed under running water, then you must dry it thoroughly with a clean kitchen towel.

One last step that needs to be done is singeing any remnants of thin hair or follicles using a kitchen blow torch or the hob’s fire. Be careful not to burn or break the skin which in some parts can be very thin.

Different parts need different cooking times

If you want to use this technique for cooking a whole chicken, then you need to start cooking the legs first, since they are thick and have the biggest bones. Then, add the back (which might be cut separately or as part of the legs and wings), the neck and the wings: they are bony, but the little meat they have is protected by a stronger and thicker layer of skin. So put the skin sides down first. The last piece that goes into the pan is the breast. Despite its thickness, this meat is dryer and cooks very quickly, so it’s a good habit to keep basting it with its gravy while cooking.

What side dish to have with braised chicken?

This dish can easily go together with many sides. In the warmer time of the year, it can be served with a fresh green salad. Traditionally, it goes well together with potato puree or polenta, which perfectly match its flavors and  collect the gravy. Or I’d suggest to have it with pan-fried potatoes cooked with herbs and garlic: you can find the recipe clicking here.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

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Ingredients

  • Extra Virgin olive oil - 70gr

  • Sage - 2 large sprigs (part 1 of 2)

  • Rosemary - 2 large sprigs (part 1 of 2)

  • Thyme - 2 large sprigs (part 1 of 2)

  • "Suited garlic”cloves - 4 or 5

  • Chicken Legs - 5

  • (or a whole chicken in pieces)
  • Sage - 1 large sprig (part 2 of 2)

  • Rosemary - 1 large sprig (part 2 of 2)

  • Thyme - 1 large sprig (part 2 of 2)

  • Salt - to taste

  • Black pepper corns - 2gr or to taste

  • Dry White Wine - 150ml

  • Utensils

  • One large non-stick frying pan with lid

  • One chopping board

  • One chef knife or boning knife

  • One kitchen blow torch

  • One kitchen towel

  • One pestle and mortar

Instructions

  • 1.
    Singeing the chicken and flavouring the oil with herbs

    • Extra Virgin olive oil - 70gr
    • Sage - 2 large sprigs (part 1 of 2)
    • Rosemary - 2 large sprigs (part 1 of 2)
    • Thyme - 2 large sprigs (part 1 of 2)
    • “Suited garlic” - 4 or 5 cloves
    • Chicken Legs - 5
    • One kitchen towel
    • One large non-stick frying pan with lid
    • One chopping board
    • One chef knife or boning knife
    • One kitchen blow torch

      All herbs should have been cleaned and washed in advance and perfectly dry. If they are not, wash them and dry them out delicately with a kitchen cloth trying to get rid of any water excess.
      Put the frying pan on a very low heat, add the 70gr of extra virgin olive oil and two thirds of the herbs. Let them sweat and dry out slowly without burning (step 1 - pic. A).
      While the oil gains flavour, check the chicken for any small feathers and remove them: usually they can be found on the ends and on the joints of legs and wings (step 1 - pic. B).
      Cut off the excess of skin using the chef knife or the boning knife, but keep it intact around the knees so the bones will not get exposed when the meats shrink while cooking (step 1 - pic. C).
      With the blow torch, singe any remnants left on the chicken being careful not to burn the skin (step 1 - pic. D).

  • 2.
    Searing the chicken on high and medium heat

    • The singed chicken legs
    • The frying pan with olive oil and herbs
    • Sage - 1 large sprig (part 2 of 2)
    • Rosemary - 1 large sprig (part 2 of 2)
    • Thyme - 1 large sprig (part 2 of 2)
    • Black pepper corns - 2gr or to taste

      Take out of the pan all the dried out herbs. Set the heat to the maximum power and let the oil gain temperature for a few seconds.
      Then add the legs, with their skin side down. Allow them to sear for about one minute, then set the heat on a medium power, and keep cooking them on that side for another 13 or 15 minutes, depending on how big they are and adding some fresh herbs if necessary (step 2 - pic. A).
      Meanwhile, finely crush the black pepper corn in the mortar (step 2 - pic. B).
      While cooking, the chicken meat will gradually turn from pink or yellow (depending on the breed) to whitish. When you see that one side is done, season the raw sides with black pepper and turn them.
      Season the cooked sides with some black pepper and add some more fresh herbs (step 2 - pic. C).

  • 3.
    Cooking the chicken on a low heat covered with a lid

    • The frying pan with the chicken
    • The fryin pan’s lid

      Set the heat to the lowest power possible and cover the chicken with the pan’s lid. The pan should be sealed so the inside heat will sink into the chicken bones cooking them thoroughly and maintaining the meats’ juices (step 3 pic).
      Let it cook like this for another 13-15 minutes.

  • 4.
    Adding the white wine and simmering slowly

    • The frying pan with the chicken
    • Salt - to taste
    • The crushed black pepper
    • Dry White Wine - 150ml

      Take off the pan’s lid and season the legs’ top sides with salt. Increase the heat and set the power to medium. Let the pan gain heat for half a minute, then add the dry white wine (step 4 - pic. A).
      When the wine starts to simmer, turn the legs upside down and season again with salt and pepper (step 4 - pic. B).
      Put the lid loosely back on the pan leaving a gap to let the steam out (step 4 - pic. C). Let the wine reduce completely for about 2 or 3 minutes more.
      Take the lid off and turn the legs again. Reduce the heat under the pan and let the sauce reduce uncovered for about 4 to 5 minutes. If needed, baste the legs with the sauce (step 4 - pic. B). Take out all the garlic cloves and the herbs before serving.

Instructions

  • 1.
    Singeing the chicken and flavouring the oil with herbs

    • Extra Virgin olive oil - 70gr
    • Sage - 2 large sprigs (part 1 of 2)
    • Rosemary - 2 large sprigs (part 1 of 2)
    • Thyme - 2 large sprigs (part 1 of 2)
    • “Suited garlic” - 4 or 5 cloves
    • Chicken Legs - 5
    • One kitchen towel
    • One large non-stick frying pan with lid
    • One chopping board
    • One chef knife or boning knife
    • One kitchen blow torch

      All herbs should have been cleaned and washed in advance and perfectly dry. If they are not, wash them and dry them out delicately with a kitchen cloth trying to get rid of any water excess.
      Put the frying pan on a very low heat, add the 70gr of extra virgin olive oil and two thirds of the herbs. Let them sweat and dry out slowly without burning (step 1 - pic. A).
      While the oil gains flavour, check the chicken for any small feathers and remove them: usually they can be found on the ends and on the joints of legs and wings (step 1 - pic. B).
      Cut off the excess of skin using the chef knife or the boning knife, but keep it intact around the knees so the bones will not get exposed when the meats shrink while cooking (step 1 - pic. C).
      With the blow torch, singe any remnants left on the chicken being careful not to burn the skin (step 1 - pic. D).

  • 2.
    Searing the chicken on high and medium heat

    • The singed chicken legs
    • The frying pan with olive oil and herbs
    • Sage - 1 large sprig (part 2 of 2)
    • Rosemary - 1 large sprig (part 2 of 2)
    • Thyme - 1 large sprig (part 2 of 2)
    • Black pepper corns - 2gr or to taste

      Take out of the pan all the dried out herbs. Set the heat to the maximum power and let the oil gain temperature for a few seconds.
      Then add the legs, with their skin side down. Allow them to sear for about one minute, then set the heat on a medium power, and keep cooking them on that side for another 13 or 15 minutes, depending on how big they are and adding some fresh herbs if necessary (step 2 - pic. A).
      Meanwhile, finely crush the black pepper corn in the mortar (step 2 - pic. B).
      While cooking, the chicken meat will gradually turn from pink or yellow (depending on the breed) to whitish. When you see that one side is done, season the raw sides with black pepper and turn them.
      Season the cooked sides with some black pepper and add some more fresh herbs (step 2 - pic. C).

  • 3.
    Cooking the chicken on a low heat covered with a lid

    • The frying pan with the chicken
    • The fryin pan’s lid

      Set the heat to the lowest power possible and cover the chicken with the pan’s lid. The pan should be sealed so the inside heat will sink into the chicken bones cooking them thoroughly and maintaining the meats’ juices (step 3 pic).
      Let it cook like this for another 13-15 minutes.

  • 4.
    Adding the white wine and simmering slowly

    • The frying pan with the chicken
    • Salt - to taste
    • The crushed black pepper
    • Dry White Wine - 150ml

      Take off the pan’s lid and season the legs’ top sides with salt. Increase the heat and set the power to medium. Let the pan gain heat for half a minute, then add the dry white wine (step 4 - pic. A).
      When the wine starts to simmer, turn the legs upside down and season again with salt and pepper (step 4 - pic. B).
      Put the lid loosely back on the pan leaving a gap to let the steam out (step 4 - pic. C). Let the wine reduce completely for about 2 or 3 minutes more.
      Take the lid off and turn the legs again. Reduce the heat under the pan and let the sauce reduce uncovered for about 4 to 5 minutes. If needed, baste the legs with the sauce (step 4 - pic. B). Take out all the garlic cloves and the herbs before serving.

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