We’re big fans of roast chicken in this house. There’s nothing quite like a nicely browned chicken leg. But when the weather turns hot, we just can’t bear to have the oven on that long. So on summer weekends we like to do a tasty, moist chicken braise. It’s a perfect, flavorful way to make chicken that allows you to use more or less any veggies you have. Also, since legs and thighs do better in a braise than breasts, it’s an economical dish that uses inexpensive cuts.
For the chicken braise we made this weekend, we had some turnips and radishes from our CSA that turned out to be just right for a rainy day dish. Radishes are something we used to only eat raw, but lately we’ve been cooking them some and have found it takes a little of their edge away and presents a pleasantly earthy taste. But the chicken is the real star in this dish. It doesn’t need to cook that long, but if you have the time, there’s nothing like rich tender meat falling off the bone.
More from Brooklyn Supper:
20 in 20: Fast, Healthy, and Fresh Summer Dinners You Can Make in Less Than 20 minutes
Breakfast Food Confidential: What’s Really in Kids Faves and 9 Healthier Alternatives
12 Delicious Homemade Ice Cream Recipes
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