If you’re looking for a recipe that combines the best of both worlds—tender, juicy chicken with a mouthwatering crispy skin—then this braised chicken in the oven with crispy skin recipe is just what you need! Braising is a cooking technique that uses both moist and dry heat, and when paired with the oven, it creates a perfect balance of texture. The result? A deliciously tender chicken that’s perfectly juicy on the inside and crisp on the outside. In this article, we’ll walk you through the process of making this comforting dish, from selecting the right chicken to achieving that crispy skin recipe everyone loves. Whether you’re a seasoned chef or just a beginner in the kitchen, you’ll find this recipe both easy to follow and incredibly rewarding.
What is Braised Chicken?
Braising is a cooking method where food is first browned in fat, then slowly cooked in a small amount of liquid at a low temperature. This technique allows the chicken to become wonderfully tender and full of flavor while retaining moisture. Unlike roasting or grilling, which cooks food quickly and can sometimes dry out the meat, braising slowly breaks down the muscle fibers and collagen in the chicken, creating an ultra-soft texture.
The Science Behind Braising
The beauty of braising lies in its ability to lock in the natural flavors of the chicken while infusing it with additional seasonings from the cooking liquid. When the chicken is browned initially, a rich layer of flavor develops on the surface through a process called the Maillard reaction. The slow cooking process that follows ensures the meat absorbs the braising liquid’s flavors without drying out. As the chicken slowly cooks in its own juices and the liquid around it, it becomes tender, making it ideal for braised dishes.
While braising typically works best with tougher cuts of meat (like chicken thighs or drumsticks), it’s equally effective with chicken breasts, as it prevents the lean meat from drying out. The key is to use enough liquid to create steam and moisture, while still allowing the chicken to crisp up during the final stages of cooking.
Why Oven-Braised Chicken is Perfect for Crispy Skin Recipe
When it comes to making crispy skin recipe on braised chicken, the oven is your best friend. The combination of low and slow cooking with a burst of high heat towards the end creates the perfect environment for the skin to crisp up while the meat stays juicy. Here’s why oven-braising is perfect for achieving that crispy skin everyone craves:
Achieving the Right Balance of Moisture and Crispiness
The key to achieving crispy skin recipe on braised chicken without sacrificing tenderness is all about timing and temperature. While braising involves cooking the chicken in a flavorful liquid, you don’t want to end up with soggy skin. The process begins by cooking the chicken at a low temperature to break down the tough fibers and create a tender interior. However, the real magic happens at the end of the braising process, when the oven is turned up to a high temperature to finish the skin.
By letting the chicken simmer in the braising liquid for most of the cooking time, you allow the chicken to absorb all the savory flavors. Then, by increasing the oven temperature towards the end, the skin can crisp up without drying out the meat. The result is a beautiful contrast between the crispy skin and the moist, flavorful chicken.
Ingredients for Braised Chicken with Crispy Skin Recipe
Now that we understand why oven-braising is the perfect method for crispy skin, let’s gather the ingredients you’ll need for this delicious recipe. The beauty of this dish is that it’s simple but packed with flavor. Here’s what you’ll need to make your braised chicken with crispy skin:
Main Ingredients:
- Chicken (Whole or Parts): You can choose bone-in chicken thighs, drumsticks, or even bone-in chicken breasts. Thighs are a great choice because they are juicy and tender, but any cut will work well.
- Olive Oil: For searing the chicken to get that golden-brown crust.
- Onions: Yellow or white onions, sliced thinly, to create a flavor base.
- Garlic: Fresh garlic cloves for an aromatic, savory punch.
- Chicken Stock: To braise the chicken and keep it moist. You can also use vegetable stock or white wine for extra flavor.
- Herbs: Fresh rosemary, thyme, and bay leaves are perfect for infusing the chicken with fragrance.
- Lemon: A touch of lemon zest or juice adds brightness and balances out the richness of the braise.
- Salt and Pepper: To season the chicken and bring out its natural flavors.
Optional Ingredients for Extra Flavor:
- Carrots: Sliced carrots add a natural sweetness to the braising liquid.
- Celery: Adds depth and an aromatic flavor.
- Butter: A little butter towards the end of the braise can give the skin an extra crispy texture and a richer flavor.
- White Wine: For deglazing the pan and enhancing the braising liquid’s complexity.
These simple ingredients come together to create a deeply flavorful chicken with crispy skin. Next, we’ll look at how to prepare and season your chicken before starting the braising process.
Step-by-Step Guide: How to Make Braised Chicken in the Oven
Now that we’ve gathered our ingredients and understand the process, it’s time to dive into the step-by-step guide for making braised chicken with crispy skin recipe in the oven. Follow these instructions carefully, and you’ll be rewarded with tender chicken and golden, crispy skin!
Preparing the Chicken and Seasoning
The first step in making braised chicken is to prepare the chicken. Whether you’re using thighs, drumsticks, or breasts, this step is crucial for ensuring the skin crisps up nicely. Here’s how to do it:
- Pat the Chicken Dry: Before seasoning, make sure the chicken is thoroughly dried with paper towels. This helps the skin crisp up during cooking. The moisture on the surface can lead to soggy skin, so be thorough.
- Season Generously: Season the chicken with salt and pepper all over. You can also rub a bit of olive oil onto the skin to help with browning. Feel free to sprinkle a little garlic powder or paprika for extra flavor.
- Marinate (Optional): If you have time, marinate the chicken for about 30 minutes to an hour in the refrigerator. This can help enhance the flavor, especially if you’re using a mix of lemon, herbs, and garlic. However, this step is optional, and you can go straight to searing if you’re short on time.
Braising the Chicken in the Oven
Once the chicken is seasoned, it’s time to braise it in the oven. Here’s how to do it:
- Sear the Chicken: Heat a large oven-safe skillet or Dutch oven over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the chicken, skin-side down. Sear it for about 5-7 minutes until the skin is golden brown and crispy. This step is key for getting that crispy skin recipe, so don’t skip it! Once the skin is crispy, flip the chicken and sear the other side for 2-3 minutes.
- Add the Aromatics: Remove the chicken from the skillet and set it aside. In the same skillet, add sliced onions, garlic, and any other vegetables you’re using (like carrots and celery). Cook them for about 3-5 minutes until they start to soften and become fragrant. This is the base of your braising liquid.
- Deglaze the Pan: Pour in about 1 cup of chicken stock (or white wine) to deglaze the pan, scraping up all the brown bits left behind from searing the chicken. These bits are packed with flavor, and this step ensures they’re incorporated into the braising liquid.
- Add Herbs and Liquid: Once the pan is deglazed, add your fresh herbs (rosemary, thyme, and bay leaves) and pour in more chicken stock to cover the chicken halfway. You want enough liquid to braise the chicken but not so much that it’s submerged.
- Braised in the Oven: Preheat your oven to 325°F (165°C). Return the chicken to the skillet, skin-side up, and transfer it to the oven. Braise the chicken uncovered for about 45-60 minutes, or until the chicken is tender and cooked through.
Temperature and Timing Tips for Perfect Braising
The key to braising chicken is patience. While it’s tempting to turn up the heat, cooking at a lower temperature helps break down the meat without drying it out. Here are some timing tips to ensure the best result:
- Chicken Thighs: Braise for 45-50 minutes at 325°F.
- Chicken Breasts: If you prefer to use chicken breasts, they usually take around 35-40 minutes, as they cook faster.
- Don’t Rush It: If you have time, go low and slow with the temperature to make sure the chicken becomes tender without drying out. It’s worth the wait!
How to Ensure the Skin Gets Crispy
While braising the chicken in the oven creates tender and juicy meat, the real star of the dish is the crispy skin recipe. After all, a perfectly crisp skin adds texture and flavor that takes the dish to the next level. Here’s how to ensure your chicken skin gets as crispy as possible:
Searing Before Braising
One of the most important steps to achieving crispy skin recipe is searing the chicken before it goes into the oven. Searing helps render out some of the fat from the skin and creates a golden, crispy crust. Here’s how to do it:
- Preheat the Skillet: Make sure the skillet or Dutch oven is hot before adding the chicken. This will help the skin crisp up immediately upon contact with the pan.
- Don’t Overcrowd the Pan: If you’re cooking multiple pieces of chicken, avoid overcrowding the pan. If necessary, sear the chicken in batches. Overcrowding the pan will trap steam, making it difficult for the skin to crisp up.
- Sear the Skin Side First: Start by placing the chicken skin-side down in the hot pan. Let it cook undisturbed for 5-7 minutes until the skin is golden and crispy. Then flip the chicken over and sear the other side briefly for 2-3 minutes.
- Avoid Moving the Chicken: While searing, avoid moving the chicken around in the pan. Let it sit in one spot to ensure a crisp, even sear.
Finishing in the Oven for Crispy Skin Recipe
Once the chicken has been braised and is tender, it’s time to crisp up the skin for the final touch. Follow these steps to ensure the skin becomes crispy and golden:
- Increase the Temperature: After the chicken has braised for about 45 minutes, increase the oven temperature to 400°F (200°C). This burst of heat will crisp up the skin while allowing the chicken to stay moist inside.
- Broil for Extra Crispiness: If you want extra crispy skin, you can broil the chicken for an additional 3-5 minutes at the end of the braising process. Keep a close eye on it to prevent burning. Broiling will give the skin that final golden finish.
- Leave It Uncovered: While the chicken is in the oven, leave it uncovered. This will allow the skin to dry out and become crispy. If you cover it, the skin will retain moisture and won’t crisp up properly.
- Rest the Chicken: Once the chicken is done, let it rest for 5-10 minutes before serving. This allows the juices to redistribute within the meat, keeping it tender and juicy.
Serving Suggestions and Pairings
Now that your braised chicken is perfectly cooked with a crispy skin, it’s time to think about serving! Braised chicken is versatile, so you can pair it with a variety of sides to complement the dish. Here are some ideas:
Side Dishes that Complement Braised Chicken
- Roasted Vegetables: Roasted carrots, potatoes, and Brussels sprouts make the perfect side for braised chicken. Their natural sweetness balances out the savory flavors of the chicken.
- Rice or Mashed Potatoes: Both of these classic side dishes soak up the braising liquid and complement the tender chicken perfectly. You can serve them plain or with a touch of butter and fresh herbs for extra flavor.
- Green Beans or Asparagus: A light green vegetable, such as sautéed green beans or roasted asparagus, pairs wonderfully with the richness of the chicken. The freshness of these vegetables adds contrast to the dish.
- Salads: A simple green salad with a tangy vinaigrette is a great way to cut through the richness of the braised chicken. You can also add fruit or nuts to the salad for extra texture.
Sauces and Gravy to Enhance the Flavor
To take your braised chicken to the next level, consider making a simple sauce or gravy from the braising liquid. Here’s how:
- Strain the Braising Liquid: After removing the chicken from the skillet, strain the braising liquid to remove the vegetables and herbs. This leaves you with a rich, flavorful broth.
- Reduce the Liquid: Pour the strained liquid into a saucepan and simmer it over medium heat until it reduces by half. This concentrates the flavors and creates a thick, luscious sauce.
- Make a Gravy: If you prefer a thicker gravy, you can add a bit of flour or cornstarch to the braising liquid to create a smooth sauce. Whisk continuously to avoid lumps, and adjust the seasoning to taste.
- Serve the Sauce on the Side: Serve the sauce or gravy on the side so guests can add it to their chicken as desired. This extra step will elevate your braised chicken to a whole new level.
Common Mistakes to Avoid When Braising Chicken
While braising chicken in the oven is relatively simple, there are a few common mistakes that can prevent you from achieving the perfect crispy skin and tender meat. Let’s go over these mistakes and how to avoid them, so your dish turns out just right.
Overcrowding the Pan
One of the most common mistakes when braising chicken is overcrowding the pan. When you place too many pieces of chicken in the pan at once, the heat doesn’t distribute evenly, and the chicken ends up steaming rather than searing. This can prevent the skin from crisping up and leave you with unevenly cooked chicken.
Solution: Always make sure there’s enough space between the chicken pieces to allow for proper searing. If you’re cooking a large batch, sear the chicken in batches and don’t overcrowd the pan.
Using Too Much Liquid
While braising requires some liquid to keep the chicken moist, it’s easy to add too much. The chicken should not be submerged in the braising liquid—just enough to cover it halfway. If you add too much liquid, the chicken will end up braised, but the skin will become soggy.
Solution: Aim for a balance of liquid. The chicken should be partially submerged, but the skin should remain exposed to the heat so it can crisp up during the final stages of cooking. Check your braising liquid halfway through cooking and adjust if necessary.
Skipping the Searing Step
Searing the chicken before braising is essential for achieving that beautiful, crispy skin. Skipping this step means the skin won’t have the opportunity to render out fat and become crispy, and you’ll end up with a lackluster texture.
Solution: Always make time to sear the chicken skin-side down in a hot pan. This step ensures the skin crisps up while the chicken braises in the oven.
Not Drying the Chicken Skin
Another common mistake is not properly drying the chicken before cooking. Moisture on the skin can prevent it from crisping up, leaving you with a rubbery texture instead of a golden crust.
Solution: Pat the chicken dry with paper towels before seasoning it. This will ensure the skin has the best chance of becoming crispy when it hits the hot pan and oven.
Not Resting the Chicken
After braising, it’s tempting to dig into your chicken right away, but cutting into it immediately can cause the juices to run out, leaving the meat dry.
Solution: Let the chicken rest for at least 5-10 minutes after removing it from the oven. This resting period allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
FAQs About Braised Chicken with Crispy Skin
Let’s address some common questions about making braised chicken with crispy skin. These answers should help clear up any confusion and give you the confidence to try this recipe yourself!
1. How to Keep Chicken Skin Crispy When Braising?
Keeping chicken skin crispy while braising can be tricky, but it’s absolutely possible with the right technique. Here are some tips to ensure your chicken skin stays crispy during braising:
- Sear the Chicken First: Start by searing the chicken skin-side down in a hot pan with a bit of oil. This step is crucial because it helps render out the fat from the skin and locks in a crispy texture. Searing also creates a golden brown crust on the skin that will hold up during braising.
- Pat the Skin Dry: Moisture is the enemy of crispy skin. Before seasoning the chicken, be sure to pat it dry with paper towels to remove excess moisture. This ensures the skin gets that nice, crispy texture when it hits the hot pan.
- Use a Moderate Amount of Braising Liquid: When braising, you don’t want the chicken to be submerged in liquid. Ensure that the liquid only covers about half of the chicken. This will allow the skin to stay exposed to the heat and crisp up, while the rest of the chicken stays tender.
- Increase the Oven Temperature at the End: After braising for most of the time, raise the oven temperature to 400°F (200°C) for the last 10-15 minutes. This burst of heat will crisp up the skin without drying out the meat.
2. How to Get Crispy Chicken Skin in the Oven?
Getting crispy chicken skin in the oven is all about technique. Here’s how to achieve that perfectly crisp skin:
- Dry the Skin: Before placing your chicken in the oven, pat the skin dry with paper towels. Moisture on the skin will prevent it from crisping up, so it’s important to remove as much as possible.
- Season Generously: Rub the skin with a bit of oil, salt, and any seasonings you prefer. The oil helps with crisping, while the salt draws out moisture from the skin.
- Roast at a High Temperature: To get crispy skin recipe, roast the chicken at a high temperature, around 425°F (220°C). The heat will help render the fat in the skin, creating a crisp and golden exterior. If you’re baking a whole chicken, make sure to place it on a rack, so air circulates around the skin.
- Finish with Broiling: After roasting, you can place the chicken under the broiler for the last few minutes to get an extra crispy finish. Keep a close eye on it, as broiling can burn the skin quickly.
3. What Temperature Do You Braise Chicken in the Oven?
For braising chicken in the oven, a moderate temperature works best to ensure that the chicken cooks slowly and evenly, without drying out. The ideal temperature for braising chicken is 325°F (165°C). This allows the chicken to cook gently, breaking down the connective tissues and making it tender.
If you’re looking for crispy skin recipe after braising, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes. This ensures the skin gets crispy without overcooking the chicken.
4. How Do You Make Chicken Back Crispy in the Oven?
Chicken back (or chicken backbone) is often used for stock or braising, but if you’re looking to make it crispy, here’s how you can do it in the oven:
- Prepare the Chicken Back: First, ensure that the chicken back is dry. You can trim excess fat if needed. Season the skin generously with salt, pepper, and any other herbs or spices you like.
- Roast at High Heat: Preheat your oven to 425°F (220°C). Place the chicken back on a baking sheet, skin-side up, and roast it in the oven for about 30-40 minutes, or until the skin is golden and crispy.
- Flip and Broil (Optional): If you want to get extra crispy skin recipe, flip the chicken back halfway through the cooking process and then finish it off under the broiler for 3-5 minutes. This will help crisp up the skin on both sides.
Conclusion
Braised Chicken in the Oven with Crispy Skin Recipe is the ultimate comfort food—juicy, flavorful chicken with a golden, crunchy skin that’s hard to resist. By following the steps carefully, you’ll create a dish that’s sure to impress. From searing the chicken to braising it in the oven and finishing with a crispy, golden skin, this recipe is the perfect balance of tenderness and texture. Don’t forget to serve it with some delicious sides and a rich sauce to elevate the meal even further.
With these tips and techniques, you’ll be braising chicken like a pro in no time. Give it a try, and enjoy a dish that’s sure to become a family favorite!