Budget-Friendly Braised Chicken That’s Anything But Boring
Rich, comforting, and stretches across multiple dinners—without heating up your kitchen or your budget. 🖨 Print this recipe
Chicken pieces and pantry staples. That’s all you need to create a meal that feels like a Sunday roast without the hassle. This stovetop braise puts Shawhan Farms Classic Poultry Seasoning to work, infusing the sauce with deep herb flavor. Add a touch of Betty’s Best Sweet & Smoky BBQ Seasoning, and you’ll get a sauce that’s layered, golden, and crave-worthy.
Ingredients
- 3–4 lbs bone-in chicken quarters or thighs, skin removed if desired
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth or water
- 1 tbsp Shawhan Farms Classic Poultry Seasoning
- 1 tsp Shawhan Farms Betty's Best Sweet & Smoky BBQ Seasoning
- Salt and pepper, to taste
- Optional: 2–3 small Yukon gold potatoes, diced
Instructions
- Sear the chicken: In a Dutch oven or heavy skillet, heat olive oil over medium-high. Add chicken and sear 3–4 minutes per side until golden. Remove and set aside.
- Build the base: In the same pot, reduce heat to medium. Sauté onions until soft (about 5 minutes), then stir in both seasonings. Add garlic and tomato paste, cooking until fragrant.
- Deglaze & simmer: Add diced tomatoes and broth, scraping up any browned bits. Stir in potatoes (if using) and a pinch of salt and pepper.
- Braise: Return chicken to the pot, nestling it into the sauce. Cover and simmer on low heat for 35–45 minutes until chicken is tender and cooked through.
- Serve: Spoon over rice, mashed potatoes, or crusty bread. Leftovers reheat beautifully.
Make It Go Further
Want to stretch this meal even more? Try these ideas from The Kitchn’s 45 Ways to Use Leftover Chicken—from rice bowls and skillet hash to grain salads that reinvent the meal without repeating it.
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Shawhan Farms: Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.