Braised chicken

Braised chicken is essentially two cooking methods combined for maximum flavor. Braising is the way to go if you want meat that melts in your mouth. To begin bringing out flavors, sear the meat, and then finish cooking over low heat in a little broth or wine, as with the French classic coq au vin. The second step can be done in the oven or on the stovetop, depending on your preference.

Braised chicken can take on a variety of flavors, and cooking it in liquid allows it to absorb a lot of that flavor. For even more flavor, The Spruce Eats recommends purchasing chicken with a backbone — similar to bone broth, in theory, the backbone adds another layer of flavor to the meat. Many traditional braised chicken recipes include flavors such as lemon, onion, and wine (red or white), but you can easily incorporate other flavors into this dish, making it the ideal protein for any cuisine.