Braised Chicken with Warm Spices | America's Test Kitchen

Name: Braised Chicken with Warm Spices | America's Test Kitchen
Ingredients: 1/2 cup table salt, for brining; 1 1/2-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass; 1 1/2-2 pounds chicken leg quarters, separated into drumsticks and thighs, trimmed; 1 tablespoon vegetable oil; 1 onion, chopped fine; 2 teaspoons ground cumin; 2 teaspoons paprika; 2 garlic cloves, minced; 3/4 teaspoon pepper; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/8 teaspoon cayenne pepper; 1 tablespoon all-purpose flour; 1/3 cup dry white wine; 1/4 cup chopped fresh parsley; 2 teaspoons packed brown sugar; 2 teaspoons lemon juice

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Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.

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Ingredients

1/2 cup table salt, for brining
1 1/2-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass
1 1/2-2 pounds chicken leg quarters, separated into drumsticks and thighs, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
2 teaspoons ground cumin
2 teaspoons paprika
2 garlic cloves, minced
3/4 teaspoon pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1/3 cup dry white wine
1/4 cup chopped fresh parsley
2 teaspoons packed brown sugar
2 teaspoons lemon juice