Chefs Binge · Polish · Serves 3 servings
The Best Polish Braised Chicken Recipe
Polish braised chicken, or kurczak duszony: legs, thighs and wings seared hard, then cooked gently on the hob until the meat falls off the bone and the pan juices reduce to a sauce. No oven needed.
Prep
10 min
Cook
1 hr
Total
1 hr 10 min
Serves
3 servings
Per serving
867 kcal
Ingredients
2 chicken legs - with skin
2 chicken thighs - with skin
2 chicken wings - with skin
5 garlic cloves - minced
1 onion - sliced
1 tsp paprika
1 tsp salt
½ tsp black pepper
4 tbsp oil - for searing and rub
500 ml vegetable or chicken stock - or water with 1 tbsp Vegeta or Kucharek seasoning
Equipment
Heavy-bottomed pot or casserole with a lid · Tongs · Chopping board and sharp knife
Method
1
Season the Chicken. Break down the whole chicken into legs, thighs and wings. In a large bowl, combine the chicken pieces with the paprika, salt, black pepper and 2 tablespoons of oil, and rub it thoroughly in so every piece is well coated. Marinate for 30 minutes at room temperature, or cover and refrigerate overnight for the best result. If it has been in the fridge, let it sit out for 20 minutes before it goes in the pan so it sears rather than steams.
2
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.
3
Flip and Brown. Turn the chicken pieces over and sear the other side until browned. This step builds a rich flavour base for the braise. Add onions and garlic.
4
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.
5
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.
6
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 flavour. If the sauce seems too salty, simply add a little water to adjust it to your taste.
Chef’s notes
Pot size. Use a pot wide enough to hold all the pieces in one layer. Crowded, they steam instead of searing and the sauce never reduces properly.
On Vegeta. Vegeta and Kucharek are Polish seasoning blends of dried vegetables, salt and MSG, sold in every Polish shop and most large supermarkets. They are what a great many Polish kitchens use in place of stock. If you cannot find either, use a good chicken stock instead and hold back on the salt, since the blends are salty.
The skin. A covered braise will soften the skin, which is the trade for tender meat. If you want it crisp, lift the pieces out once they are cooked, put them under a hot grill skin-side up for a few minutes while the sauce reduces, then return them to serve.
Per serving Calories 867 kcal · Protein 59 g · Carbs 2.1 g · Fat 66.5 g · Saturates 15.3 g · Sodium 1255 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
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