How to Cook Chicken in the Braiser

Here’s a hearty way to enjoy chicken in a braiser and (if you choose the brown rice option) get a little whole-grain goodness while you’re at it. It’s a great meal to serve after a hard day. Get everything in the oven, then pour yourself an aperitif. Serve with a green salad. Or better yet, go French, and serve a little green salad and a few slices of cheese after the main course. And pour another glass of wine.

If you prefer a quicker-cooking dish (and prefer white rice over brown, see the recipe that follows this one.)

How do you cook chicken in a braiser? The options are endless, but my French Chicken and Rice Casserole is a great place to start.

How to Cook Chicken in a Braiser:
French Chicken and Brown Rice Casserole

Makes 4 servings

2  1/2 to 3 pounds skin-on, bone-in chicken legs and thighs
Salt and freshly ground pepper to taste
2 tablespoons butter
3/4 cup finely chopped onion
8 ounces fresh mushrooms, quartered (leave whole if small)
1 finely minced garlic clove
1/2 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup brown rice
1 cup chicken broth

1. Season the chicken with salt and pepper. Melt the butter in a 3-1/2-quart braiser over medium-high heat. Add the chicken and cook, turning occasionally, until brown on all sides, about 10 minutes. Transfer the chicken to a platter. Drain off all but 2 tablespoons fat from the skillet.

2. Reduce the heat to medium. Add the onion and mushrooms to the skillet and cook, stirring, until the onion is tender. Add the garlic clove and cook until fragrant, about 30 seconds more. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Stir in the brown rice; cook and stir briefly until each grain is coated with the fat and liquid. Add the broth. Bring to a boiling; reduce heat. Cover and simmer 5 minutes.

3. Return the chicken to the braiser, allowing it to rest atop the rice. Bring to a boiling; reduce heat, cover and simmer about 25 minutes or until the chicken is done.

4. Remove chicken from the braiser; cover with foil to keep warm. Continue to simmer the rice, covered, until it is tender but firm, about 10 minutes more. Serve rice and mushrooms with the chicken.

French Chicken and Rice Casserole (White Rice Version)

Makes 4 servings

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium-size onion, finely chopped (about 1/2 cup)
2 cups sliced mushrooms
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon dried herbes de Provence or dried thyme, crushed
3/4 cup low-sodium chicken broth
1/2 cup uncooked long-grain white rice
1/4 cup grated Gruyère, Emmental, Comté, or Parmigiano-Reggiano cheese (about 1 ounce)

1. Preheat the oven to 375°F.

2. Season the chicken breasts with salt and pepper. In a braiser, melt the butter with the olive oil over medium-high heat; add the chicken and cook, turning once, until browned, 2 to 3 minutes per side (reduce the heat to medium if the chicken browns too quickly). Transfer the chicken to a plate.

3. Add the onion and mushrooms to the braiser and cook until the onions are tender, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine and herbes de Provence and cook until the wine is reduced by half, about 1 minute. Add the chicken broth and rice and bring to a boil.

4. Return the chicken to the braiser. Make sure all of the rice is submerged in the liquid rather than sitting on the chicken. Cover and bake until the rice is tender and the chicken is cooked through, 20 to 25 minutes. Let stand, covered, for 5 minutes before serving.

5. Divide the chicken breasts among four dinner plates. Stir the grated cheese into the rice, and serve with the chicken.