Garlic and Ginger Braised Chicken

Braised garlic and ginger chicken with a piece on a fork.

4.97 from 29 votes

Garlic and Ginger Braised Chicken

A recipe for fall off the bone, Garlic and Ginger Braised Chicken. Serve over steamed rice with an extra drizzle of the braising sauce for a deliciously simple dinner.

Prep Time10

Cook Time55

Total Time1 5

Course: dinner, Main Course

Cuisine: asian

Servings:

Calories: 605kcal

Author: Teri & Jenny

Ingredients

1 1/2 tablespoons olive oil
3 chicken leg quarters any excess skin and fat trimmed
¼ cup diced shallots
4 minced garlic cloves (about 1 1/2 tablespoons)
1 tablespoon grated ginger
1 cup chicken stock
1 cup low sodium soy sauce
1/2 cup light brown sugar
1/4 teaspoon white pepper optional
2 thinly sliced green onion for garnish
2 teaspoons toasted sesame seeds

Instructions

Preheat oven to 350˚F. Generously season chicken quarters on both sides with salt and pepper.
Place a Dutch oven over medium-high heat and add oil. Sear skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
Remove chicken from the pot and set aside.
Reduce heat to medium and sauté shallots, garlic and ginger for about 2 minutes.
Add stock and soy sauce to the pot to deglaze and simmer for 2 minutes Stir in sugar and pepper and continue to simmer until sugar dissolves.
Add chicken back into the Dutch oven, skin side down. cover and place in the oven for about 30 minutes.
Uncover, flip the chicken legs, and continue to cook in the oven, uncovered, for 15 minutes.
Remove from oven and top chicken with sesame seeds, green onion and serve with some steamed rice and extra jus on top.

Notes

Make Ahead and Reheating Braised Chicken

This dish can be made up to 2 days ahead of time. Although different storage steps should be taken if being made 1 or 2 days ahead of time. We break it down for you below!

If making the dish 1 day ahead of time, cool completely after braising, cover with the lid and place the entire pot into the refrigerator. When ready to reheat, just place the pot over the stove and simmer over medium-low heat until just cooked through.

If making the dish two days ahead of time, cool completely after braising, remove the chicken legs from the braising liquid and store in an airtight container in the refrigerator. Cover the pot and also store in the refrigerator. When ready to reheat, nestle the chicken legs back into the braising liquid and simmer over medium-low heat until just cooked through.

We do these different storing methods so that the chicken doesn't get too salty by sitting in the braising liquid for 2 days (1 day is fine).

Common Questions for Braising Chicken

Can I use Chicken breasts instead? While you can use chicken breasts I do not recommend in for this recipe (or most braise recipes). Chicken breasts cook up very quickly so a braise tends to toughen the meat and dry it out quite a bit.

Can I use boneless, skinless chicken thighs? Absolutely! I often use boneless, skinless thighs for this recipe because they cook up faster. Just remember to reduce the cooking time. You can omit the extra 15 minutes of uncovered braising at the end.

Do I have to use stock? I like using stock for the bit of extra flavor it provides, but you can definitely substitute water here for an equally delicious dish!

Nutrition