Marry This Pioneer Woman Braised Chicken Recipe is a tender and savory recipe, which is made with chicken hind quarters and dried apricots. It’s the ultimate comfort food recipe, ready in about 2 hours and 50 minutes.
Jump to RecipePioneer Woman Braised Chicken Recipe Ingredients
Braised Chicken:
- 2 tablespoons olive oil
- 4 chicken hind quarters
- Kosher salt and freshly ground black pepper
- 8 cloves garlic, peeled
- 4 carrots, cut into large chunks
- 2 red onions, cut into quarters
- 2 cups dry white wine
- 16 dried apricots
- 2 cups chicken stock
- 4 sprigs rosemary
- Freshly chopped parsley, for garnish
Cheese Grits:
- 3 cups low-sodium chicken broth
- 3/4 cup quick grits
- 2 cups grated sharp Cheddar
- 4 ounces cream cheese
- 2 tablespoons salted butter
How To Make Pioneer Woman Braised Chicken
- Prep the oven and brown the chicken: Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium heat. Season the chicken with salt and pepper. Place the chicken pieces skin-side down in the hot oil and cook for about 4 minutes on each side, until the skin is deeply browned. Remove the chicken and set it aside.
- Sauté the vegetables: In the same pot, add the garlic, carrots, and onions. Cook for a few minutes until they begin to soften.
- Build the braising liquid: Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pot. Stir in the dried apricots and add the rosemary sprigs.
- Braise the chicken: Return the browned chicken to the pot. Bring the liquid to a boil, then cover the pot tightly and transfer it to the preheated oven. Braise for 2.5 hours, or until the chicken is fall-off-the-bone tender.
- Make the cheese grits: While the chicken braises, bring the chicken broth to a boil in a saucepan. Gradually whisk in the grits. Reduce the heat and simmer for 3-4 minutes until thickened. Lower the heat and stir in the Cheddar cheese, cream cheese, and butter until everything is melted and smooth. Keep warm.
- Serve: Serve the braised chicken over a bed of the hot cheese grits. Spoon the carrots, onions, apricots, and some of the cooking liquid over the top. Garnish with freshly chopped parsley.
Recipe Tips
- How do I get the most flavorful chicken? The first step of searing the chicken skin until it’s deep golden brown is crucial. This creates a rich, caramelized flavor that infuses the entire dish as it braises.
- What does “deglazing the pot” mean? After you sauté the vegetables, pouring in the wine and stock and scraping the bottom of the pot lifts all the flavorful browned bits left from searing the chicken. This is a key step for a rich, savory sauce.
- How do I know when the chicken is perfectly tender? The chicken is done when the meat is so tender that it can be easily pulled away from the bone with a fork. If it’s still tough, it just needs more time in the oven.
- Why should I let the chicken rest? Even after braising, letting the chicken rest for a few minutes before serving allows the juices to redistribute, ensuring the meat is as moist and flavorful as possible.
What To Serve With Braised Chicken
This dish is a complete meal with the included cheese grits. However, it also pairs wonderfully with:
- Crusty bread for soaking up the delicious braising liquid
- A simple green salad with a light vinaigrette
- Steamed green beans or asparagus
How To Store Braised Chicken
Refrigerate: Store leftover braised chicken and grits in separate airtight containers in the refrigerator for up to 4 days. The flavor of the chicken often improves the next day. Reheat: Reheat the chicken and its sauce gently in a covered pot on the stovetop. Reheat the grits in a saucepan with a splash of milk or broth to restore their creamy texture.
Braised Chicken Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 9g
- Sodium: 1100mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cut of chicken?
Yes. This braising method is perfect for other bone-in, skin-on chicken pieces like thighs or drumsticks.
What is a chicken hind quarter?
A hind quarter is simply the chicken leg and thigh still connected in one piece.
What kind of white wine is best for braising?
A dry white wine that you would enjoy drinking, like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay, is the best choice. Avoid sweet wines.
Try More Recipes:
- Pioneer Woman Chicken Jalapeno Popper Casserole Recipe
- Pioneer Woman King Ranch Chicken Recipe
- Pioneer Woman Chicken Satay Recipe
Pioneer Woman Braised Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes2
hours30
minutes480
kcalFall-off-the-bone tender chicken slow-braised with carrots, onions, and apricots in a savory white wine sauce, served over creamy cheese grits.
Ingredients
Chicken: 4 chicken hind quarters, 2 tbsp olive oil, 8 cloves garlic, 4 carrots, 2 red onions, 2 cups dry white wine, 2 cups chicken stock, 16 dried apricots, 4 sprigs rosemary, salt, pepper.
Grits: 3 cups chicken broth, 3/4 cup quick grits, 2 cups grated sharp Cheddar, 4 oz cream cheese, 2 tbsp salted butter.
Directions
- Preheat oven to 325°F (165°C).
- Season chicken and sear skin-side down in a Dutch oven until deeply browned; remove and set aside.
- In the same pot, sauté the garlic, carrots, and onions.
- Pour in wine and stock, scraping the bottom of the pot. Add apricots and rosemary.
- Return the chicken to the pot, bring to a boil, then cover and braise in the oven for 2.5 hours.
- Make the grits: Boil broth, whisk in grits, and simmer for 3-4 minutes. Stir in cheeses and butter until melted.
- Serve the braised chicken and vegetables over the hot cheese grits.
Notes
- Searing the chicken well before braising is essential for developing a deep, rich flavor.
- For the most tender result, ensure the chicken braises for the full 2.5 hours.
- The dish tastes even better the next day, making it a great make-ahead option.
- Use a dry white wine like Sauvignon Blanc for the best flavor in the braising liquid.
