Citrus and Garlic Braised Chicken
On busy weeknights, put a hearty chicken dinner on the table with ease using our braising sauce, a bright, tangy-sweet blend of citrus, garlic and sherry wine. Serve with cooked pasta or rice to soak up the savory sauce.
- 1 chicken, about 4 lb. (2 kg), cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 jar citrus and garlic braising sauce
Preheat an oven to 350°F (180°C).
Season the chicken with salt and pepper. In a large Dutch oven over medium-high heat, warm the olive oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch.
Return all the chicken to the pot, add the braising sauce and bring to a simmer. Cover the pot, transfer to the oven and cook until the meat is fork-tender, 1 to 1 1/2 hours. Serve immediately. Serves 4 to 6.