Recipe naming conventions shift over time, from the baroque to the minimalist. Each technique, like chicken fricassee or braise, refers to similar preparations, emphasizing capturing flavors and textures.
I call my dish Skillet-Braised Chicken with Greens and Olives, directly reflecting the comforting, rich technique. It brings to mind ambiance and warmth, particularly in colder months.
The pivotal rule of braising chicken is to sear it first, rendering fat and creating delicious brown bits for the sauce base. Flavorful liquid, preferably stock, is added next.
Cooking bone-in thighs and legs offers flexibility; they can be forgiving. Breasts need more attention during cooking, as they quickly transition from perfect to overcooked.
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