Introduction
This is the Polish braised chicken we prepare at home, and it’s a true family favorite. My other half learned this stovetop chicken recipe from her mom, and it’s become a go-to in our kitchen.
The recipe is super easy and cost-effective because you don’t need to use the oven—everything cooks right on the stovetop. The result? Juicy, flavorful chicken that’s perfect to serve over rice or potatoes. It’s much better than oven-baked chicken, with tender meat and a rich sauce that brings everything together.
This Polish stovetop braised chicken recipe comes from communist PRL Poland, a time when many people didn’t have access to ovens but still wanted to make chicken that was just as good—or even better—than traditional roasted versions. It’s a perfect example of how simple techniques can create amazing flavors.
✅ Explore More Delicious Polish Recipes
“As an Amazon Associate I earn from qualifying purchases.”
Why This is the Best Polish Braised Chicken Recipe?
- ➡️ Juicy and flavorful: Searing locks in moisture, while slow braising infuses rich flavors.
- ➡️ Stovetop convenience: No oven needed—perfect for quick, cost-effective meals.
- ➡️ Versatile and easy: Use chicken stock or water with Vegeta/Kucharek, and adjust the sauce to your taste.
- ➡️ Perfect with sides: The sauce is just right to drizzle over rice or potatoes.
- ➡️ Family favorite: Passed down from my partner’s mom, bringing warmth and tradition to every bite.
What Chicken to Use for Polish Braised Chicken
I usually buy a whole chicken and break it down for four dinners. It’s a cost-effective way to get the most out of one bird, and the quality really shines through in every dish.
Here’s how I use it:
- Legs and Wings: These are perfect for this braised chicken recipe. The dark meat stays juicy and flavorful during braising, and the skin crisps up beautifully when seared.
- Chicken Breasts: I save the breasts for making kotlety (Polish breaded chicken cutlets). They’re tender and perfect for frying into crispy, golden cutlets.
- Carcass and Bones: The leftover carcass is ideal for making two traditional Polish soups. It adds a rich depth to broths like rosół (chicken noodle soup) or krupnik (barley soup).
While I prefer breaking down a whole chicken, you can absolutely use already portioned chicken for this recipe. Just make sure to get bone-in, skin-on pieces for the best flavor and texture.
I recommend buying better quality chicken—free-range or organic if possible. Even though it might cost a bit more, it’s worth it because you’re using it across multiple meals. Plus, in a simple dish like this stovetop braised chicken, the quality of the meat really makes all the difference.
Quick Overview of the Stovetop Chicken Recipe Steps 🐔
This Polish braised stovetop chicken is super easy to make. I usually marinate the chicken overnight with garlic, paprika, salt, and pepper for the best flavor, but if you’re short on time, 30 minutes will still do the trick. You can also marinate the chicken with Vegeta or Kucharek seasoning, which adds a rich, savory taste—if you do this, you can simply use water instead of stock during cooking.
After marinating, I sear the chicken in a pot until golden brown. Then, I add stock or seasoned water and let the chicken braise on low heat with the lid on for 40 minutes. Finally, I remove the lid and let the sauce reduce to the perfect consistency. The result? Juicy, flavorful chicken with a rich sauce, perfect over rice or potatoes! 🍽️
Recipe Card for Polish Braised Chicken Recipe:
The Best Polish Braised Chicken Recipe
Ingredients:
- 2 chicken legs - with skin
- 2 chicken thighs - with skin
- 2 chicken wings - with skin
- 5 garlic cloves - minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp oil - for seasoning
- 2 tbsp oil - for searing
- 500 ml vegetable or chicken stock - or water with 1 tbsp Vegeta or Kucharek seasoning
Instructions:
Season the Chicken:
- Break down the whole chicken into legs, thighs, and wings. In a large bowl, combine the chicken pieces with minced garlic, paprika, salt, black pepper, and 2 tablespoons of oil. Rub the seasoning thoroughly into the chicken, ensuring all pieces are well coated. Marinate for 30 minutes or overnight for the best result.
Sear the Chicken:
- Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat. Once the oil is hot, add the chicken pieces skin-side down. Let them sear undisturbed until nicely browned on one side, about 5-7 minutes.
Flip and Brown:
- Turn the chicken pieces over and sear the other side until browned. This step builds a rich flavor base for the braise.
Add the Stock or Seasoned Water:
- Pour in about 500 ml of vegetable or chicken stock. If you prefer, you can use water and add 1 tablespoon of Vegeta or Kucharek seasoning instead. The liquid should come halfway up the chicken but not cover it.
Braise the Chicken:
- Reduce the heat to low, cover the pot with a lid, and let the chicken braise gently for 40 minutes. This slow cooking process ensures the chicken stays tender and juicy.
Reduce the Sauce:
- After 40 minutes, remove the lid and carefully flip the chicken pieces one more time. Continue cooking for another 10-20 minutes, allowing the liquid to reduce to your desired sauce consistency. The dish shouldn’t be overly saucy, but there should be enough to drizzle over rice or potatoes for added flavor. If the sauce seems too salty, simply add a little water to adjust it to your taste.
Nutrition:
What to Serve with Polish Braised Stovetop Chicken ?
This Polish braised stovetop chicken pairs perfectly with simple, hearty sides that soak up all that rich, flavorful sauce.
- Rice: Fluffy white rice absorbs the sauce beautifully, making every bite extra flavorful.
- Mashed Potatoes: Creamy mashed potatoes add a comforting touch and balance the savory chicken with their smooth texture.
- Boiled Potatoes: If you prefer something lighter, boiled potatoes work great. Just toss them with a little butter and fresh herbs for an easy side.
- Mizeria (Polish Cucumber Salad): This refreshing cucumber salad with sour cream, dill, and a hint of vinegar adds a cool, tangy contrast to the rich chicken.
- Sauerkraut Salad: A tangy sauerkraut salad brings a bright, fermented flavor that cuts through the richness of the dish, adding a traditional Polish touch.
- Crusty Bread or Sourdough: Perfect for mopping up the flavorful sauce if you’re in the mood for something lighter.
No matter which you choose, these sides complement the juicy, flavorful chicken and turn this dish into a satisfying, comforting meal!
A Few Words from the Chef
This Polish braised stovetop chicken is one of those recipes that’s simple to make but packed with incredible flavor. The tender, juicy chicken combined with a rich, savory sauce makes it the perfect comfort food, whether you’re serving it over rice, potatoes, or alongside traditional sides like mizeria or sauerkraut salad.
It’s a dish that brings a bit of Polish tradition to your table, with flavors that are both familiar and unforgettable. Plus, it’s cost-effective, easy to prepare, and doesn’t even require an oven!
Give this recipe a try and let me know how it turns out. I’d love to hear if it becomes a favorite in your home, just like it is in mine! Smacznego! 😊
Follow my Culinary Journey
Discover more from Chefs Binge
Subscribe to get the latest posts sent to your email.
Chef, I made this! so easy, why I didn’t think of this before in my life. Thank you
You are welcome!
Chef Lukasz thank you this is one of my new favorites