At the risk of sounding obsessed with braising, I just have to tip my hat to this delectable method of cooking once again. You see, we’ve got the Braisy Chain going strong (I’m hoping to get one more round-up in before spring hits, so send me your braises!), several of the Weekend Herb Blogging entries were braises (yummm) and I’m going to be on TV for the first time next week talking about—and cooking—you guessed it. A braise. Hungarian Goulash to be exact*.

So I thought I’d delve into one more post on the subject, this one more of a how-to culled from an article I wrote for Health a while back. Sort of a refresh on the basics so you can get even more creative with the specifics. Appropriate for the end of the braising season, don’t you think?

BRAISING, BRAISING, 1–2–3–(4)

Braising breaks down tough, fibrous meat through the convective action of steam. After an initial browning on the stovetop, meat is sealed in a pan with a small amount of liquid and cooked at a low, steady heat—often for several hours. The reward is meltingly tender meat and a savory, complex sauce.

Ironically, tougher cuts of meat yield the most tender and flavorful braises. Shanks, ribs and chuck or round roasts have ample connective tissue which breaks down and tenderizes meat during a long cooking time, while lean cuts like chicken breast or beef tenderloin simply dry out.

When braising, choose a heavy duty shallow pot or deep, straight sided pan with a secure lid (like, uh-hum, a Le Creuset doufeu or Dutch oven). It should be wide enough to accommodate the meat snugly in a single layer and deep enough so the lid fits tightly. You may need to brown in two batches in order to allow air to circulate freely around the food, but during the slow simmer, meat should be nestled as closely together as possible.

There are four basic steps to braising: browning, deglazing, slow cooking and finishing.

1. Brown the meat thoroughly on the stovetop in a minimum of fat and transfer to a plate when done. Don’t rush this process. The more developed the crust, the deeper and more concentrated the flavor of the braise will be.

2. Add aromatics like garlic, shallots and hardy herbs to the pan and cook until fragrant and golden. Deglaze the pan with wine, add the braising liquid and bring to a vigorous simmer.

3. Add the main ingredient back to the pan, cover tightly and move to the oven. Cook at a low to medium heat until meat is fork tender.

4. Remove meat from the pan and cover loosely with foil. Reduce the sauce on the stovetop over medium-high. Lower heat, add meat back to the pan and simmer to heat through.

There are dozens of variations on the basics, leaving the technique open to interpretation and imagination. The ultimate hallmark of a braise is the unparalleled comfort it provides, both while in the oven and at the table.

{ Balsamic Braised Chicken }

6 skinless chicken thighs
salt and pepper
2 teaspoons olive oil
1/4 cup shallots, minced
1 tablespoon thyme, minced
1/4 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 cup honey
1 bay leaf

Preheat oven to 350. Season chicken with salt and pepper and heat olive oil in a braising vessel over medium high heat. Sear chicken thoroughly on all sides until a deep, golden color, about 3-5 minutes per side. Remove chicken to a plate.

Add shallots and thyme to the pot and sauté until soft and golden. Pour wine into pan and scrape up any bits left from the chicken. Cook for 1-2 minutes, until nearly all liquid has evaporated.

Add vinegar, broth, honey, bay leaf and chicken to pot, and bring to a simmer. Cover tightly and transfer to oven. Cook for 30 minutes, turning once, until chicken is cooked through and a deep, mahogany brown.

Remove from oven and transfer chicken to a plate. Remove bay leaf, skim off any fat floating on the surface of the sauce and discard. Cook sauce uncovered on a burner over medium high to reduce liquid by 2/3, until the consistency of a light syrup. Lower heat to medium low, add chicken back to pan, spoon sauce over top and cook for two minutes to reheat. Salt and pepper to taste.

* Check out the March issue of Cooking Light for the recipe, from the Ultimate Reader Recipe Contest.

Photo courtesy Health Magazine