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Easy Weeknight Braising Recipes

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How to Braise, the Lazy Way

Sometimes when you get home late from work and you're tired, but it's cold and icky out and you'd really like some stew or chili but you don't have hours and hours to spend and the kids are whining and your husband/wife will be home any second and it's all too much....Excuse me; I had to collect myself!

To continue, if you want the taste of a slow-braised dish but don't have the time to deal with it, try my method for "lazy braising." It's lazy because I skip the searing step. It's braising because it's a moist cooking method done in a covered pot at a low simmer. Feel like "lazy" is too negative? Call it an easy braising method, if you'd like:)

Interested, dear friends? Then, please, continue...

Thanks to Tower Girl for the above pic. Find her photostream here.

Why Lazy Braising?

A braise is usually a combination cooking method. First, you sear, then you simmer. If you're doing it the lazy way, skip the sear--it will still taste wonderful.

Pros and Cons of the Sear

If you skip the sear, what you lose in depth of flavor, you'll make up for in time. On a weeknight, I'll choose the time, thank you very much. Enjoy your lazy braise!

The Way of the Lazy Braise

The Path of Least Resistance

So, you are cold and hungry and feeling lazy? This is the perfect method for you! Here are the minimal, magical ingredients you should always have on hand for when the it's a lazy braizy day:

  • Onions
  • Olive Oil
  • Frozen skinless, bone-in chicken thighs
  • Chicken broth
  • canned tomatoes

    You probably have most of these ingredients on hand anyway. Perhaps you look at them and despair because the chicken is frozen or because you're not sure how to put those elements together into a finished dish. Fear not, and read on.

    Here's what you do. I promise, it's not hard.

    1. Heat your pan.
    2. Peel and chop the onion.
    3. Put oil in the pan.
    4. Saute the onions (garlic, too, if you want)
    5. Add canned tomatoes and chicken broth.
    6. Heat to boiling; reduce heat to a simmer.
    7. Tuck raw chicken under the broth in the pan and cover.
    8. Bring to a boil. Uncover and reduce to a simmer.
    9. Season as desired.
    10. Serve over rice, noodles, with veggies--whatever.

    This is the basic, skeleton method for a lazy braise. Here's one of my favorites. It doesn't have a name, but I'll give it one.

    Curried Chicken and Chickpeas
    Tagine of Chickpeas, Pumpkin and Tomato Pictures, Images and Photos

    1. Heat pan.
    2. Chop onion and garlic.
    3. Add oil to pan. Wait until hot.
    4. Add onion and garlic to pan and saute.
    5. Add dry curry powder, coriander and cumin. Maybe a splash more oil.
    6. Add a can of drained chickpeas, a can of diced tomatoes and enough chicken broth to make it "brothy."
    7. Add salt and pepper to taste.
    8. Heat to a boil.
    9. Tuck in chicken thighs, cover and heat to boil.
    10. Reduce heat to gentle simmer, partially cover and cook until chicken is done and easily pulled apart with a fork.
    11. Remove lid to led sauce reduce a little. Throw in a squeeze of lemon juice and some cilantro at the end.
    12. Serve with brown rice and a nice green veggie.


    And there you have it, friends. Please, have fun with this technique and don't be afraid to experiment with different flavors and ingredients. Still feeling a little shy about lazy braising? Read on for some nice flavor combinations and my Tex-Mex version of lazy braising.

    • Is Searing Important to a Braise

    Which side do you come down on?

    Is the searing step necessary when braising?

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    Absolutely! It's not a braise without the sear.

    OhMe says:

    I always thought it was but am learning different with this lens.

    Hey, in lazy braising, saving some time is the name of the game. Save the sear for when you have the time.

    jenn_halls says:

    I am happy to finally learn what braising actually means- sounds easy and fast. Thank you!

     

    Braised Beef Ribs in Wine

    The Cheating Cook braises, apparently for the first time. Notice how he makes some substitutions. For a lazy braise, don't worry about the sear--that's the whole point of the lazy braise, remember? As a matter of fact, leave the meat on the bone. One less step, and more flavor:) Short ribs take time, folks--so they won't be ready in 40 minutes. This is a good make ahead/chill/reheat dish.

    PS He uses a Very Lot of dried rosemary. I think he got a little gung ho, personally.
    powered by Youtube

    A Must-Have for Lazy Braising

    Your best friend in the kitchen for lazy braising, normal braising, sautes--this is the perfect multi-use pan. You must own one.
    Cuisinart MCP33-30H MultiClad Pro Stainless 5-1/2-Quart Saute with Helper and Cover

    Cuisinart MCP33-30H MultiClad Pro Stainless 5-1/2-Quart Saute with Helper and Cover

    Amazon Price: $77.00 (as of 06/01/2012)Buy Now

    This saute pan is made of a layer of conductive aluminum clad with stainless steel. It heats quickly, thanks to the aluminum, but it is non-reactive with acidic ingredients, thanks to the stainless steel. The handles are very sturdy, and the all-metal construction is oven safe.

    Braising Equipment

    Here's some stuff that you'll need.

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    Reluctant Gourmet's Guide to Cooking Techniques

    Books on Braising and Stewing

    The pictures alone will make you hungry!

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    When Braising, Don't Forget:

    Simmer, don't boil. A braise, even a lazy braise, needs to be done relatively slowly. So what if you have to wait 30 minutes instead of 10? Pour yourself a nice glass of wine and cook some rice while you wait!

    Mouth Watering Braising Goodness

    If weren't hungry before, you will be, now.

    A picture is worth a thousand words, so take a look at these beautiful braises. They come from all cultures, but they all get there low and slow!
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    The Tex-Mex Lazy Braise

    Or, chicken chili, if you'd prefer

    This is the same technique described above. I just switched out some ingredients to give it a more Tex-Mex feel. This is by no means an authentic Mexican (or even Tex-Mex) dish. It is just inspired by those flavors.

    Here's what you do. Most of this will look very familiar:


    1. Heat pan.
    2. Chop onions and garlic.
    3. Put oil in the pan and heat.
    4. Saute onions and garlic. Add cumin, salt and pepper and chili powder. Stir until spices are fragrant.
    5. Deglaze with a few splashes of beer.
    6. Add a couple of cans of RoTel, a can of black beans and some chicken broth. Heat to boiling.
    7. Reduce heat to a simmer.
    8. Tuck raw chicken under tomato mixture. Cover and heat to a boil again.
    9. Reduce heat and keep at a low simmer until chicken shreds easily with a fork.
    10. Add a splash of lime juice and some fresh cilantro at the end.


    And there you have it. A Tex-Mex twist on a lazy braise!

    No Reason Not to Braise in a Crock Pot

    The crock pot has long been maligned as "not real cooking," but crock pots are perfect for braising. They provide low, even heat with a lid to keep moisture in. Throw everything in the pot in the morning, turn it on, and come back to dinner. If you got rid of the one that you got for your wedding, please get a new one.

    This model holds 5.5 quarts and is programmable. The insert and lid are both dishwasher safe, making clean up stress free, just like dinner!

    Check it Out--Braised Chicken Tenders

    This is great! And this guy is a great teacher. Check him out here.
    powered by Youtube

    Braising Flavor Profiles

    A Handy Guide to World Flavors

    You've seen the basic lazy braise, the curried version and the Tex-Mex version. Here is a handy guide of flavors that go nicely together to evoke a certain cuisine.

  • French=white wine plus chicken stock plus lemon. Add some Fine Herbes or Herbes de Provence
  • Greek=wine plus fennel plus tomatoes and black olives. Serve with a sprinkle of feta cheese.
  • Chinese=chicken stock plus soy sauce/fish sauce. Try some five spice or star anise and add some bamboo shoots. Finish with some sprouts and toasted, chopped peanuts.
  • Spanish=chicken stock plus saffron plus tomatoes plus bay leaf
  • Italian=chicken stock plus wine plus tomatoes plus basil/oregano/thyme

    spices Pictures, Images and Photos

    If you are interested in some other flavor profiles, go to the internet and research your favorite cuisine. Find three or four flavors from that cuisine that will marry well in a braised dish and incorporate them into your own lazy braise. Please have fun with this--you might never have to eat the same meal twice!

    Thanks to Darwin Bell for the top picture. See the photostream here.

    • You'll Need Some Jaunty Braising Clothes

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    Other Chicken and Braising Lenses

    Swing by these lenses to see what others are doing with chicken.

    Chicken Recipes
    Recipes from Buttermilk Fried Chicken with Gravy to Honey Mustard Chicken.
    Chicken Recipes
    Chicken recipes, chicken cookbooks. Chicken, chicken, chicken!
    Delicious Roast Chicken
    A great lens with a recipe for roasting free range chicken.
    The Absolute Best Chicken Marsala Recipe
    A classic braised dish, this chicken marsala recipe lens belongs here.
    Easy and Delicious Chicken Piccata Recipe
    A wonderful lens focused on the classic Chicken Piccata

    Braised Chicken with Chick Peas and Onion 

    Please Give to Those Less Fortunate

    Sometimes we look in the fridge or the cabinet and say, "We don't have anything to eat!" But for too many people, our lack is more than their plenty. Please share with those less fortunate.

    The Food For Everyone Foundation's mission is to teach and assist families everywhere to grow successful and sustainable vegetable gardens, and really enjoy the experience.

    Comments or Questions about Braising?

    Would love to hear what you think!

    Please, weigh in with your own ideas about braising or just to give feedback on the lens. Thanks!

    • jfield Sep 3, 2009 @ 10:14 am | in reply to AppalachianCountry | delete
      Glad you find the information useful. Thanks for stopping by and for commenting:)
    • AppalachianCountry Sep 3, 2009 @ 10:08 am | delete
      Wow, thank-you for all the great tips. This a fantastic lens. 5 stars*****
    • Joan4 Apr 23, 2009 @ 6:54 am | delete
      Everything looks so good! And I learned something too! You might make a good cook out of me after all!
    • OhMe Apr 23, 2009 @ 6:20 am | delete
      Lazy Braising sounds right up my alley. Thank you for all this great info.
    • chefkeem Jan 23, 2009 @ 11:30 am | delete
      Great job in explaining this fabulous technique, Chef. Your personal touch is always the best part of your topics. 5*s and a hearty SquidAngel Blessing! :-)
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    jfield

    Hello, all! I'm Jenni, and I'm happy to be here on Squidoo. I was a Special Education Teacher for many years. Then, I left the profession to go to cul... more »

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