Herb Braised Chicken

Season the chicken legs with salt and pepper.

~3 min

Heat olive oil in a pan and sear the chicken skin-side down first until golden.

~7 min

Why: Crisping the skin first keeps some texture even after braising.

Add the garlic, onion, and carrot and sauté together.

~4 min

Pour in the white wine (or chicken stock) and simmer, scraping up the browned bits from the bottom.

~3 min

Add the rosemary and thyme, cover, and braise over low heat for 20 minutes.

~20 min

Watch out: Lifting the lid often drops the temperature and extends the cooking time — keep it covered as much as possible.

Once the liquid has reduced slightly, stir in the butter for a glossy sauce.

~2 min

Plate the chicken and vegetables and spoon the sauce over the top.

~1 min