Recipes and Cooking Shortcut Braised Chicken Be the first to rate & review! This three-way spin on braised chicken is everything we want in comfort food: flavorful, filling, and so easy to pull off. The secret is starting with a rotisserie chicken. Serve with crusty bread and a side salad and you're good to go. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on May 7, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 15 mins Total Time: 35 mins Servings: 4 Ingredients 1 recipe desired sauce (below) 1 rotisserie chicken, chilled Baguette-style French bread, warmed and sliced, or hot cooked rice Directions Preheat oven to 400°F. Prepare sauce in a 4- to 6-qt. Dutch oven as directed below. Cut chicken into quarters or eight pieces, discarding neck and back. Nestle chicken into sauce, skin sides up. Transfer pot to oven and bake, uncovered, 15 to 20 minutes or until chicken is heated through (165°F). Serve with baguette slices. Tomato-Olive Sauce with Pancetta In a 4- to 6-qt. Dutch oven cook 2 oz. chopped pancetta in 1 Tbsp. olive oil over medium heat about 8 minutes or until browned. Add 1/4 cup minced shallot or red onion. Cook and stir 2 minutes. Add 1/4 cup dry white wine. Simmer, uncovered, 2 minutes. Add one 14.5-oz. can undrained diced tomatoes and 1 cup reduced-sodium chicken broth. Add 1 bay leaf and 1 sprig fresh rosemary. Bring mixture to boiling. Reduce heat and simmer, uncovered, 10 minutes. Stir in 1/4 cup chopped, pitted kalamata or green olives. Season to taste with salt and crushed red pepper.Per serving: 572 cal., 19 g fat (5 g sat. fat), 149 mg chol., 1,824 mg sodium, 48 g carb., 2 g fiber, 4 g sugars, 46 g pro. Creamy Pepper-Paprika Sauce In a 4- to 6-qt. Dutch oven heat 2 Tbsp. olive oil over medium heat. Add 2 red and/or yellow bell peppers, chopped. Cook, stirring occasionally, about 8 minutes or until peppers are softened. Add 2 cloves garlic, minced, and 1 Tbsp. Spanish paprika. Cook and stir 1 minute. Add 1 Tbsp. all-purpose flour; cook and stir 1 minute more. Add one 14.5-oz. can reduced-sodium chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in 1/2 cup heavy cream. Season to taste with salt and black pepper. Per serving: 619 cal., 26 g fat (10 g sat. fat), 182 mg chol., 1,526 mg sodium, 182 g carb., 2 g fiber, 4 g sugars, 45 g pro. Herb and Lemon Sauce In a 4- to 6-qt. Dutch oven melt 3 Tbsp. butter over medium heat. Add 1/2 cup chopped green onions. Cook and stir 2 minutes or until just softened. Stir in 2 Tbsp. all-purpose flour. Cook and stir 1 minute. Add 2 1/2 cups reduced-sodium chicken broth. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, 1 minute. Remove from heat. Stir in 1/2 cup finely chopped fresh parsley, 1 tsp. lemon zest, 2 Tbsp. lemon juice, and 1 tsp. chopped fresh thyme. Season to taste with salt and black pepper. Per serving: 531 cal., 17 g fat (8 g sat. fat), 171 mg chol., 1,553 mg sodium, 46 g carb., 1 g fiber, 1 g sugars, 45 g pro. Rate it Print