Are you tired of the same old weeknight dinners? Look no further! Braising chicken thighs is a game-changer, and we’re here to show you why. With a rich, flavorful sauce and fall-off-the-bone tender meat, these 20 juicy braised chicken thigh recipes are sure to become your new go-to’s.
From classic garlic butter to bold and spicy harissa, our collection has something for everyone. And the best part? These recipes are all easy to make and require minimal fuss – perfect for a busy weeknight dinner. So why settle for boring when you can have braised chicken thighs with herbs, mushrooms, lemongrass, and so much more?
Garlic Butter Braised Chicken Thighs with Herbs
Elevate your weeknight dinner with this rich and flavorful braise, featuring tender chicken thighs smothered in a garlic butter sauce and infused with fresh herbs.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add garlic; cook 1-2 minutes or until fragrant.
3. Add chicken thighs; cook 5 minutes per side or until browned. Remove from heat.
4. If using wine and broth, add to skillet; scrape up any browned bits. Bring to a simmer.
5. Return chicken to skillet; cover with lid or foil. Braise for 25-30 minutes or until chicken is cooked through.
6. Stir in thyme and rosemary. Season with salt and pepper. Serve hot.
Cooking Time: 35-40 minutes
Honey Soy Braised Chicken Thighs with Ginger
A sweet and savory twist on classic braised chicken, this recipe combines the richness of honey and soy sauce with the warmth of ginger.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 2 inches fresh ginger, sliced into thin coins
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine soy sauce, honey, ginger, and garlic.
3. Add the chicken thighs to the pot, in a single layer if possible. Pour in the chicken broth to cover the chicken by about half.
4. Cover the pot with a lid and transfer it to the preheated oven.
5. Braise for 45-50 minutes or until the chicken is cooked through and the sauce has thickened slightly.
6. Remove from the oven and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Red Wine Braised Chicken Thighs with Mushrooms
Red Wine Braised Chicken Thighs with Mushrooms Recipe
Summary:
Elevate your dinner game with this rich and flavorful recipe that combines tender chicken thighs with sautéed mushrooms, all slow-cooked in a velvety red wine sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
3. Add chicken thighs and cook until browned on both sides, about 5-7 minutes. Remove from pot and set aside.
4. Reduce heat to medium. Add mushrooms, onion, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to caramelize, about 10-12 minutes.
5. Add red wine, chicken broth, tomato paste, and thyme. Stir to combine, then return the browned chicken thighs to the pot.
6. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours, or until the chicken is tender and falls apart easily.
Cooking Time: 2-3 hours
Coconut Milk Braised Chicken Thighs with Lemongrass
Elevate your chicken dish with the creamy richness of coconut milk and the subtle zing of lemongrass. This recipe yields tender, flavorful chicken thighs that fall-off-the-bone delicious.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup unsweetened coconut milk
– 2 stalks lemongrass, bruised and cut into 2-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high.
3. Add chicken thighs and cook until browned on both sides, about 5-7 minutes per side.
4. Remove chicken from pot; set aside.
5. Add lemongrass, garlic, cumin, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
6. Pour in coconut milk; stir to combine with the aromatics.
7. Return chicken thighs to the pot, cover, and transfer to the preheated oven.
8. Braise for 30-40 minutes or until chicken is cooked through.
Cooking Time: 35-45 minutes
Balsamic Glazed Braised Chicken Thighs with Rosemary
Elevate your dinner game with this rich and aromatic dish, where tender chicken thighs are slow-cooked in a mixture of balsamic glaze, rosemary, and herbs. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp fresh rosemary leaves, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup balsamic glaze (homemade or store-bought)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
3. Place the chicken thighs in a large Dutch oven or heavy pot. Pour the olive oil mixture over the chicken, making sure they’re coated evenly.
4. Add the balsamic glaze and chicken broth to the pot, stirring to combine.
5. Cover the pot with a lid and transfer it to the preheated oven.
6. Braise for 2-3 hours or until the chicken is tender and falls apart easily.
7. Remove from the oven and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Spicy Tomato Braised Chicken Thighs with Olives
Experience the rich flavors of slow-cooked chicken, infused with the boldness of spices and the brightness of olives.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– Salt and black pepper, to taste
– 1 cup pitted green olives, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high.
3. Season chicken thighs with cumin, smoked paprika, red pepper flakes, salt, and black pepper.
4. Sear chicken until browned on both sides, about 5-6 minutes per side. Remove from pot and set aside.
5. Add crushed tomatoes to the pot, scraping up any browned bits.
6. Return chicken to the pot, add sliced olives, and cover with a lid or foil.
7. Braise in the preheated oven for 2 hours, or until chicken is tender and falls apart easily.
8. Garnish with chopped parsley, if desired. Serve hot.
Cooking Time: 2 hours
Lemon Garlic Braised Chicken Thighs with Potatoes
A bright and citrusy twist on classic braised chicken, this recipe pairs tender thighs with creamy potatoes and a tangy lemon-garlic sauce.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 large potatoes, peeled and cubed
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or braising pan, heat the olive oil over medium-high. Sear the chicken thighs until browned on both sides, about 5 minutes per side. Remove from pot and set aside.
3. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
4. Add the cubed potatoes to the pot and cook for 5 minutes, or until they begin to soften.
5. Pour in the lemon juice and stir to combine with the potatoes and garlic.
6. Return the chicken thighs to the pot, season with salt and pepper, then cover with a lid.
7. Transfer the pot to the preheated oven and braise for 30-40 minutes, or until the chicken is tender and the potatoes are cooked through.
Cooking Time: 1 hour
Maple Dijon Braised Chicken Thighs with Carrots
Savor the rich flavors of maple, dijon, and chicken as this hearty dish simmers to perfection. Perfect for a chilly evening or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1/4 cup pure Canadian maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 large onion, peeled and chopped
– 3 large carrots, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Brown the chicken thighs, about 5 minutes per side. Remove from pot and set aside.
4. Add the chopped onion and cook until caramelized, about 10-12 minutes.
5. Add the maple syrup, Dijon mustard, thyme, salt, and pepper. Stir to combine.
6. Add the browned chicken back into the pot, along with the chopped carrots.
7. Cover and transfer to preheated oven. Braise for 2 hours or until chicken is tender and falling apart.
Cooking Time: 2 hours
Thai Basil Braised Chicken Thighs with Bell Peppers
This recipe combines the bold flavors of Thai basil, soy sauce, and fish sauce to create a rich and aromatic braise for chicken thighs, paired with sweet bell peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 large bell peppers (any color), sliced
– 1/4 cup Thai basil leaves
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the oil over medium-high. Add chicken thighs and cook until browned on both sides, about 5 minutes. Remove from pot.
3. Reduce heat to medium-low; add bell peppers and cook until tender, about 8-10 minutes.
4. Stir in soy sauce, fish sauce, brown sugar, and Thai basil leaves. Bring mixture to a simmer.
5. Return chicken thighs to pot; cover with lid. Transfer pot to preheated oven and braise for 25-30 minutes or until chicken is cooked through.
6. Season with salt and black pepper to taste.
Cooking Time: 45-50 minutes
Smoky Paprika Braised Chicken Thighs with Chickpeas
Smoky Paprika Braised Chicken Thighs with Chickpeas Recipe
Summary: This recipe combines the rich flavors of smoky paprika and braising liquid with the comfort of tender chicken thighs and creamy chickpeas, all in a single pot.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked chickpeas
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp brown sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Brown the chicken thighs, about 5 minutes per side. Remove from pot and set aside.
4. Add the diced tomatoes, smoked paprika, brown sugar, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
5. Add the chickpeas, chicken broth, and browned chicken back to the pot. Cover with a lid.
6. Braise in the preheated oven for 25-30 minutes or until the chicken is tender and falls apart easily.
Cooking Time: 25-30 minutes
Orange Ginger Braised Chicken Thighs with Bok Choy
This recipe combines the richness of braised chicken thighs with the brightness of orange and ginger, served alongside the tender sweetness of bok choy. A perfect blend of East meets West flavors that will surely impress your dinner guests.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon grated fresh ginger
– 1/2 cup freshly squeezed orange juice
– 1/4 cup chicken broth
– 1/4 cup honey
– Salt and pepper to taste
– 2 bunches bok choy, cleaned and chopped
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside. Reduce heat to medium-low. Add the grated ginger and cook for 1 minute, stirring constantly.
4. Add the orange juice, chicken broth, and honey to the pot. Stir to combine.
5. Return the chicken to the pot and season with salt and pepper. Cover and transfer to the preheated oven.
6. Braise for 30 minutes or until the chicken is tender and falls apart easily.
7. Remove from the oven and stir in chopped bok choy. Serve hot.
Cooking Time: 35-40 minutes
Creamy Mushroom Braised Chicken Thighs with Thyme
A rich and savory dish that combines the flavors of chicken, mushrooms, and thyme, perfect for a cozy dinner.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Brown the chicken thighs, about 5 minutes per side, then set aside.
4. Reduce heat to medium and add sliced onion, cooking until softened, about 8 minutes.
5. Add mushrooms, garlic, and thyme; cook until mushrooms release their liquid and start to brown, about 10 minutes.
6. Add heavy cream and butter, stirring to combine. Bring mixture to a simmer.
7. Return chicken thighs to the skillet, spooning some of the mushroom mixture over each thigh.
8. Transfer skillet to preheated oven and braise for 20-25 minutes, or until chicken is cooked through.
9. Serve hot, garnished with fresh thyme if desired.
Cook Time: 40-45 minutes
Five-Spice Braised Chicken Thighs with Star Anise
This recipe combines the rich flavors of five-spice powder and star anise to create a mouthwatering braised chicken dish. Perfect for a cozy dinner or special occasion, this recipe yields tender and aromatic chicken thighs that are sure to impress.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp vegetable oil
– 1 tsp five-spice powder
– 1/2 tsp ground star anise
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup red wine (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
3. Add the chicken thighs and cook until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add the sliced onion. Cook until softened, about 5 minutes.
5. Add the garlic, five-spice powder, and star anise. Cook for 1 minute.
6. Add the chicken broth and red wine (if using). Stir to combine.
7. Return the chicken thighs to the pot and bring to a simmer.
8. Cover the pot and transfer to the preheated oven.
9. Braise for 30-40 minutes or until the chicken is tender and falls apart easily.
10. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
White Wine Braised Chicken Thighs with Leeks
Elevate your comfort food game with this rich and flavorful dish, where tender chicken thighs are slow-cooked in a creamy white wine sauce with sweet and savory leeks.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 large leeks, cleaned and sliced into 1-inch pieces
– 2 cloves of garlic, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, melt butter over medium heat.
3. Add sliced leeks and cook until softened, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add chicken thighs and pour in white wine and broth.
6. Cover the pot and transfer to the preheated oven.
7. Braise for 25-30 minutes or until chicken is cooked through and tender.
8. Remove from heat, season with thyme, salt, and pepper.
Cooking Time: 25-30 minutes
Curry Braised Chicken Thighs with Coconut and Lime
Elevate your mealtime with this aromatic and flavorful curry braised chicken thighs recipe, infused with the warmth of coconut milk and a squeeze of fresh lime juice.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh lime juice, for serving
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, cook onions and garlic over medium heat until softened.
3. Add ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add chicken thighs; brown on all sides, about 5 minutes per side.
5. Pour in coconut milk; bring to a simmer.
6. Cover pot; transfer to preheated oven.
7. Braise for 25-30 minutes or until chicken is cooked through and tender.
8. Serve with a squeeze of fresh lime juice and garnish with cilantro leaves.
Cooking Time: 25-30 minutes
BBQ Braised Chicken Thighs with Sweet Corn
A sweet and tangy twist on classic BBQ chicken, this recipe brings together the tender flavors of slow-cooked chicken thighs and the natural sweetness of summer corn.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup BBQ sauce (your favorite brand or homemade)
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups frozen corn kernels, thawed
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine chicken thighs, BBQ sauce, honey, vinegar, smoked paprika, salt, and pepper.
3. Cover the pot with a lid and transfer it to the preheated oven.
4. Braise for 2-1/2 hours or until the chicken is tender and falls apart easily.
5. About 30 minutes before serving, stir in the thawed corn kernels.
6. Serve hot, garnished with chopped fresh herbs like parsley or cilantro.
Cooking Time: 2-1/2 hours (plus 30 minutes for final step)
Sesame Soy Braised Chicken Thighs with Scallions
Elevate your dinner game with this simple yet impressive recipe, where the sweet and savory flavors of sesame oil, soy sauce, and braising liquid meld together to create a tender and aromatic dish.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 cup chicken broth
– 1/4 cup water
– 2 cloves garlic, minced
– 1 scallion, thinly sliced
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, heat sesame oil over medium-high.
3. Add chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove from pot.
4. Add soy sauce, honey, broth, water, and garlic to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Return chicken to the pot, cover with a lid or foil, and braise in the oven for 25-30 minutes or until cooked through.
6. Remove from oven and garnish with thinly sliced scallions.
Cooking Time: 40-50 minutes
Herbed Butter Braised Chicken Thighs with Green Beans
Herbed Butter Braised Chicken Thighs with Green Beans Recipe
Summary: This recipe combines the flavors of herby butter and slow-cooked chicken thighs with crisp green beans for a deliciously satisfying meal.
Ingredients:
• 4 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound green beans, trimmed
• 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together butter, garlic, thyme, rosemary, salt, and pepper.
3. Place the chicken thighs on a baking sheet lined with parchment paper, leaving space between each thigh.
4. Spread the herbed butter mixture evenly over the top of each chicken thigh.
5. Roast in the preheated oven for 25 minutes or until the chicken is cooked through.
6. While the chicken is cooking, bring the chicken broth to a boil and add green beans.
7. Simmer for 4-5 minutes or until the green beans are tender but still crisp.
8. Serve the braised chicken thighs with the green beans on the side.
Cooking Time: 30-35 minutes
Cider Braised Chicken Thighs with Apples and Sage
Elevate your weeknight dinner with this autumnal twist on classic braised chicken. This recipe combines the rich flavors of apple cider, sage, and caramelized onions to create a tender and aromatic dish.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 3-4 cups apple cider (chilled)
– 2 tbsp honey
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high.
3. Add the sliced onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
4. Add the chicken thighs, apple cider, honey, and chopped sage. Season with salt and pepper to taste.
5. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until the chicken is tender and falls apart easily.
6. Remove from the oven and let rest before serving.
Cooking Time: 2-3 hours (plus prep time)
Harissa Braised Chicken Thighs with Eggplant
Harissa Braised Chicken Thighs with Eggplant Recipe
Savor the bold flavors of North Africa with this aromatic and spicy braised chicken dish, perfectly paired with tender eggplant.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tbsp harissa chili paste
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the chicken thighs, skin side down, and sear for 5-7 minutes, until browned.
5. Flip the chicken and add the harissa paste, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional 2-3 minutes.
6. Add the sliced eggplant to the pot, arranging them in a single layer. Pour in the chicken broth.
7. Cover the pot and transfer it to the preheated oven. Braise for 25-30 minutes, or until the chicken is cooked through and the eggplant is tender.
Cooking Time: 30-40 minutes
Summary
Get ready for a flavorful culinary journey with these 20 juicy braised chicken thigh recipes perfect for weeknight dinners! From classic garlic butter to international inspirations like Thai basil and five-spice, there’s something for everyone. With a variety of sauces and spices, you’ll never tire of the same old flavors. Whether you’re in the mood for something comforting and creamy or bold and spicy, these recipes will elevate your cooking game. So go ahead, get braising, and enjoy the warm, cozy comfort of a delicious homemade meal!
