Test cook Lan Lam and host Bridget Lancaster unlock the secrets to foolproof Braised Chicken with Mustard and Herbs.
Get the recipe for Braised Chicken with Mustard and Herbs:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
30 Comments
Leave a Reply
You must be logged in to post a comment.
I tried this dish and well it was stressful to make in tomorrow I have to Brown the chicken some more didn't come out like the recipe
I made this yesterday. I increased the ingredients a bit for the sauce. More wine for sure 😂. Used a whole chicken I butchered and used both grainy mustard & Dijon. Added speared carrots that i generously blanched to pot. And used a mix of shallots & onions. I did seared off the breast meat and added them to pot when I was popping my Dutch oven into my oven. Braise took 30 minutes. Excellent flavour.
… this is braising? they're cooking so fast. less the an hour? why not skip the brine and cook it longer at a lower temp the braising liquid should be plenty salty
In this video, there are 24 unimportant Bridget confirmational statements (UBCS). 14 were in the first 4 minutes.
Bonus: "tuck in"
Eggplant braised with tomato
Just made this. Great. Will be added to the regular rotation!
Wow ! Wonderful ! And so informative ! Thank you, Chef Lan Lam !!!
If the breast pieces take longer to cook then shouldn't they go in first?
why does it have to be 160 degrees if you are braising it? shouldn't longer time (braising) mean chicken is safe at lower temp?
This is one of my most, most favorite chicken dishes. It is always a hit with the friends I serve this to.
All these poor souls who are so committed to the breast meat… for the love of god embrace the thighs and never look back. It's such an overwhelmingly superior cut of meat.
Bridget was ON ONE this episode and I love it.
Too complicated
I really like Lan, when she comes on, a breath of fresh air!
How come white meat at 160° in my kitchen is always tough and rubbery? What am I doing wrong? I always have to cook to a higher temp.
I love their dynamic! lol Excellent recipe also.
Why would you not brown those two pieces?! It's a crime I say!!!! 😱😨😰
"its a symbiotic relationship" LOL love you guys!
Spiritual food Let's turn to God Let's repent and ask for forgiveness and study God's word and turn to God for everything we need for His will to be done and thank God for sending Jesus to destroy evil for once in all times Thank you God! Shepherdschapelcom Theseasonorg explains the whole Bible God
Can we use the ATK recommended Le Creuset braiser instead of the Dutch oven? Any adjustments needed?
Love your recipes!
The absent music or other sounds in this video made the silence incredibly poignant, somehow. Until the end. Have they always just done cold takes?
Wow, another repeat from about 2 months ago 😝 so innovative yeez 😳😳😳 it’s getting boring 😱
"I just wanna dunk my head in there."
"No!… It's for the chicken. ._. "
That interaction was so adorable!
So happy this is fake_baby
Lan and Bridget are the best team
That looks SOOOOO GOOD!
I know that the people on ATK are rich, and they eat that $50 a pound chicken, that was free range in a field of Easter lilies their entire lives. But the chicken that most of us eat, from the regular grocery store, has already been injected with a saltwater brine. So you don’t really need to brine it.
Wowza that looks good!
Chicken thighs are not tough.