Sweet jubilant jumping Josephina, we’re going to braaaaaise the leg o’ chicken…braise the hen roof…house. Braise some thighs like Flo Rida. Ohhhh tooo much. Here we are, braising and carrying on, maybe we should put a meaning to “braising”. Because right here, right now, we learn how to braise chicken (and artichokes).
According to the intergalacticwebofknowngness, formerly known as the internet, the term, “braising” means to cook with dry heat and wet heat. BAM, that’s your lesson for the day! Pack it up, let’s go home.
Buuuut wait. Braising translates to moist, tender, very flavorful meat. It can also be one of those thangs where you’re like, “well, I like to eat braise, but I don’t really like to do braise, if you catch my drift.” I hear ya, smalls, I hear ya. Braising can be a straight up beeeeehive. OH I wish I had it in me to be profane on the intergalacticweb…..
The thing of it is (I had a finance professor from Texas who aaalways said, “the thing of it is…” in her sweet, sweet southern drawl…if only she could see me now, un-financing some serious braising equation all up in the bakery oven. Oh gawl.
Hopefully what we can to here is convince you that braising isn’t as ga’awful as it seems. It’s pretty simple as long as you’re coo with having oil all spattered all up on your range. That’s what sponges and boyfriends are for.
We sear, we steam, meat falls of bones, things are tender, we eat, we melt, mmmaaaaah let’s braise!
And so it goes. First I show you raw chicken…mmmm….
You sear your chicken pieces until crispy on the skin side for about 8 minutes then give them a quick flip. We don’t cook the chicken all the way through just yet.
You set them on a plate.
Then you bring the artichokes in on the fun..
Sear them about 8 minutes until they have some color too.
We do some sautéing and some liquid pouring…a little chicken broth, a little wine…some wine in our glass for good measure. Then we steam the artichokes.
We then play musical chairs. Add chicken and wiggle them to the bottom of the Dutch Oven…
Artichokes go on top….
Stick er’ in the oven and wait about 20 to 25 minutes. We spoon the delicious sauce
into our mouths over the chicken and artichokes and braise the art of braising.