Braised Chicken Merlot

Maggie May Schill


I've been really into braising lately. Chicken merlot is my favorite way to braise chicken, probably because I flippin' love merlot! Also it is easy.
I especially love this recipe because it is a quick (relatively quick that is) braise. No 5 hour wait, about an hour and a half 2 hours and you got yummy chicken!

Burnt my hand pretty bad on that frying pan... be careful guys!

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★★★★★ 1 vote
10 Min
1 Hr 30 Min


quarters of a chicken (i used two leg and thigh quarters)
3 Tbsp
extra virgin olive oil
1 1/2 c
pearl onions, peeled
4 clove
garlic, lightly crushed
2 c
baby carrots, rinsed
4-5 sprig(s)
thyme, fresh
2 c
2 c
chicken stock
bay leaf
salt and pepper to taste


1Pre-heat oven to 400'F

Salt and pepper chicken quarters liberally on all sides

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2Heat a large heavy skillet or frying pan (not a dutch oven)over medium heat. Add olive oil. Bring olive oil up to temperature and brown chicken skin side down until golden brown.

Side note: why not a dutch oven. During the braising part it doesn't let steam release as quickly. It makes for a soggier finish.

3Remove browned chicken from pan and set aside.

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4Remove pan from heat and de-glaze with wine.

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5Put pan back on heat and add chicken stock, bay leaf, garlic, thyme, onions and carrots to the pan.

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6Lay chicken skin side up in pan. rearrange your onions and carrot to make room for it if you have to.

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7Put into pre-heated oven, bottom wrack. Braise for about 2 hours, or until chicken temps out on a meat thermometer.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French