Uncovered Chicken “Pot Roast”

Use the same recipe for the Basic Pot Roast but with the following substitutions:

– Use 6 skin-on chicken breasts or thighs in place of the meat

– White wine for the red

– Chicken Stock for the Beef Stock

– Sear only the skin side of the chicken

– Add the carrots and potatoes at the beginning

– Do not cover this braise! Not covering allows the excess liquid to evaporate more quickly as it cooks and ensures that the chicken skin stays crispy.

– Cooking time will be about 30-45 minutes instead of several hours

This recipe is featured in the post:

All About that Braise, ’bout that Braise.